Cowboy Rice Salad
This hearty and flavorful Cowboy Rice Salad is packed with fresh vegetables, rice, and zesty flavors, making it a perfect side dish or meal on its own!
Equipment
- Large Mixing Bowl
- Small pot
- Knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 cup long-grain white rice uncooked
- 1 3/4 cups water for cooking rice
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium red onion finely chopped
- 1 cup canned black beans rinsed and drained
- 1 cup canned sweet corn rinsed and drained
- 1 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 2 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Cook the rice: In a small pot, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed.
- Once the rice is cooked, transfer it to a large mixing bowl and allow it to cool slightly.
- While the rice is cooling, prepare the vegetables. Dice the red and green bell peppers, finely chop the red onion, and halve the cherry tomatoes.
- Add the diced peppers, chopped onion, black beans, corn, cherry tomatoes, and chopped cilantro to the mixing bowl with the rice.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper to create the dressing.
- Pour the dressing over the rice and vegetable mixture. Toss thoroughly to combine.
- Taste and adjust seasoning, if needed. Serve immediately or refrigerate for up to 4 hours for enhanced flavors.
Notes
This salad pairs well with grilled chicken or steak for a heartier meal. For a spicier version, add diced jalapeños or a sprinkle of red pepper flakes.