Southwest Cowboy Rice Salad (Easy and Fresh)
This easy southwest cowboy rice salad is full of black beans, sweet corn, and crunchy bell peppers, all mixed with an easy-to-make dressing. It’s become my go-to for BBQs, gatherings, or a quick lunch. You can enjoy it just as it is or add some grilled chicken or shrimp.
This is fresh and easy and perfect for a hot summer day. Serve it as a side, or add some protein, and dinner is done.
Ingredients and Tools You’ll Need
Some of these might not be your usual kitchen staples, but they’re worth having for this recipe. If you can’t get the rice mix, you can use brown rice or use 1 cup of long-grain white rice and 1/2 cup of wild rice.
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Equipment
- Rice Cooker or stovetop pot
- Large mixing bowl
- small bowl
- Whisk
- Colander
- Plastic wrap or lid
Ingredients
- 1½ cups Royal Blend Rice Texmati Rice Blend (uncooked) (You can use brown rice instead, or use 1 cup of long-grain white rice and ½ cup of wild rice.If you use brown rice you’ll have to cook it longer.)
- ½ cup olive oil
- ⅓ cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- pinch cayenne
- ½ cup chopped cilantro (you can use parsley if you don’t like cilantro)
- 1 green bell pepper (diced)
- 1 15-ounce can black beans (drained and rinsed)
- 1 ½ cups pico de gallo
- 1½ cups corn (Canned or frozen, both work just fine. Just drain the canned corn well to avoid adding extra liquid to the salad.)
How to Make Southwest Cowboy Rice Salad
Step One: Cook The Rice
Cook the rice according to the package instructions or your preferred method (stovetop or rice cooker both work well). Once done, transfer it to a large mixing bowl and allow it to cool slightly. It doesn’t need to be fully cooled before adding the other ingredients, but avoid adding them while the rice is piping hot.
Step Two: Make The Dressing
In a small bowl, whisk together the olive oil, white vinegar, sugar, garlic powder, paprika, cumin, and cayenne until well combined. Pour the dressing over the warm rice, stirring gently to coat the rice evenly.
Step Three: Add The Veggies
Stir in the black beans, diced green bell pepper, corn, and pico de gallo. If you’re preparing the salad more than 4 hours ahead, wait to add the cilantro just before serving to keep it fresh.
Step Four: Chill And Serve
Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Storage Instructions
Transfer to an airtight container and refrigerate it. It will stay fresh for 3-4 days, and the flavors improve after sitting. Before serving, stir well to redistribute the dressing and ingredients evenly. If you notice any excess liquid after a day or two, drain it off before stirring.
Unfortunately, this dish doesn’t freeze well, so it’s best to enjoy the salad fresh or within a few days of making it.
What to Serve with Southwest Cowboy Rice Salad
You can make this ahead of time if you need to. In fact, it’s even better if you let it sit in the fridge for a few hours. Just wait to add the cilantro until right before serving to keep it fresh and vibrant.
This goes well with nearly anything and is fine at room temperature
- Serve with any grilled meats, like steak, chicken, shrimp, burgers, and hot dogs, for a full meal.
- Pair it with Southwest crispy chicken salad for a heartier option.
- Pair it with a light or fruity wine drink, like strawberry peach sangria.
- Finish your summer meal off with a cool dessert like creamy lemon pie.
Related Recipes
- This basic cast iron skillet fried rice is another easy side that can be easily turned into an easy dinner.
- This southwest chicken BBQ salad is one of my absolute favorites and will go great with this rice salad.
- If you’re a cilantro fan, you’ll love this cilantro lime chicken and rice for dinner. And it’s only one pot!
Printable Recipe
Southwest Cowboy Rice Salad
Equipment
- Rice Cooker or stovetop pot
- Large mixing bowl
- small bowl
- Whisk
- Colander
- Plastic wrap or lid
Ingredients
- 1½ cups Royal Blend Rice Texmati Rice Blend (uncooked)
- ½ cup olive oil
- ⅓ cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- pinch cayenne
- ½ cup chopped cilantro (you can use parsley if you don't like cilantro)
- 1 green bell pepper (diced)
- 1 15 ounce can black beans (drained and rinsed)
- 1 ½ cups pico de gallo
- 1½ cups corn (canned or frozen are both fine)
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Instructions
- Cook the rice. Cook the rice according to the package instructions or your preferred method (stovetop or rice cooker both work well). Once done, transfer it to a large mixing bowl and allow it to cool slightly. It doesn’t need to be fully cooled before adding the other ingredients, but avoid adding them while the rice is piping hot.
- Make the dressing. In a small bowl, whisk together the olive oil, white vinegar, sugar, garlic powder, paprika, cumin, and cayenne until well combined. Pour the dressing over the warm rice, stirring gently to coat the rice evenly.
- Add the veggies. Stir in the black beans, diced green bell pepper, corn, and pico de gallo. If you’re preparing the salad more than 4 hours ahead, wait to add the cilantro just before serving to keep it fresh.
- Chill and serve. Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
