Cowboy Rice Salad
A vibrant and hearty salad combining brown rice, fresh vegetables, and a zesty dressing, perfect for picnics and potlucks.
Ingredients
For the Dressing
- ⅓ cup lime juice (plus more to taste)
- ½ cup olive oil
- 1 ½ tbsp honey
- ½ tsp chipotle powder (substitute with smoked paprika + cayenne pepper)
- ½ tsp cumin powder
- ½ tsp garlic powder (or 1 garlic clove, minced)
- ¾ tsp salt
- Black Pepper to taste
Main Ingredients
- 4 ½ cups cooked brown rice
- 1 red capsicum/bell pepper diced
- 1 green capsicum/bell pepper diced
- 1 small red onion, chopped
- 1 x 400g (14oz) corn kernels, drained
- 1 x 400g (14oz) black beans, drained and rinsed
- 3 tomatoes, watery seeds removed then diced
- 1 cup coriander/cilantro leaves, roughly chopped
Instructions
Preparation
- Start by placing all the dressing ingredients into a jar. Secure the lid and shake well. Taste the dressing and adjust the seasoning if needed.
- In a large bowl, combine the salad ingredients and the cooked brown rice.
- Drizzle the dressing over the rice and vegetable mixture. Toss everything together until well mixed.
Serving
- Serve immediately or let it sit for a while to enhance the flavors. This salad is fantastic enjoyed right away or even the next day!
Notes
Adjust the spices in the dressing to suit your taste. Feel free to use other vegetables like avocado, zucchini, or even jalapeños for an extra kick. Store any leftovers in an airtight container in the fridge for about 3-4 days. If the dressing has soaked into the rice, drizzle more lime juice or olive oil before serving again.