Fresh and Flavorful Southwest Rice Salad You Can Make in 30 Minutes

Looking for a simple yet tasty side dish? Try this easy southwest rice salad! It’s full of black beans, sweet corn, and crunchy bell peppers, all mixed with a zesty, easy-to-make dressing. It’s become my go-to for BBQs, gatherings, or a quick lunch. What I love about it is its flexibility—I can enjoy it just as it is or add some grilled chicken or shrimp.

The best part? I can prepare it ahead of time, pop it in the fridge, and let the flavors meld together while I take care of other things. Plus, it’s an awesome way to add a vibrant and healthy option to my meals without being stuck in the kitchen all day!

blue serving bowl of rice salad with veggies.

Southwest Rice Salad

Bright fresh veggies, a super simple dressing, and the perfect blend of rice make this a summer side dish you'll turn to over and over.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 8 servings

Equipment

  • Rice Cooker or stovetop pot
  • Large mixing bowl
  • small bowl
  • Whisk
  • Colander
  • Plastic wrap or lid

Ingredients 

  • cups Royal Blend Rice Texmati Rice Blend (uncooked)
  • ½ cup olive oil
  • cup white vinegar
  • 2 tablespoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • pinch cayenne
  • ½ cup chopped cilantro
  • 1 green bell pepper (diced)
  • 1 15 ounce can black beans (drained and rinsed)
  • 1 ½ cups pico de gallo
  • 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.
    making oil and vinegar dressing and pouring over rice.
  • 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.
    mixing bowl with veggies added to rice, stirring.
  • 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.
    finished southwestern rice salad.

Notes

If the rice mix you’re looking for isn’t available, use 1 cup of long-grain white rice and 1/2 cup of wild rice.  Mixing these two types of rice makes the salad more interesting because they feel different when you eat them.  But be careful not to cook the rice too much; it should still be firm to mix well with the dressing.
It’s best to use fresh pico de gallo or make your own.  The fresh taste of tomatoes, onions, and cilantro makes the salad better.  You can also use the one from the store, but fresh ones add a unique flavor.
If you want it spicier, add more cayenne pepper or some chopped jalapeños.  If spicy food isn’t your thing, leave out the cayenne, and the salad will still taste great.
Adding fresh cilantro gives the salad a fresh, green flavor that improves it.  If you don’t like cilantro, it’s okay to skip it.  But if you do like it, make sure to include it because it makes a big difference.
This salad is flexible.  You can eat it cold straight from the fridge or warm it to room temperature.  Either way is good, so just do whatever fits with the rest of your meal.
For a bit of extra crunch, add some crushed tortilla chips, pepitas (pumpkin seeds), or sunflower seeds just before serving it.  This gives a nice crunchy texture that goes well with the soft rice and veggies.
Calories: 314kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 303mg | Potassium: 193mg | Fiber: 2g | Sugar: 9g | Vitamin A: 351IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg

If I need a simple yet tasty side dish, I always go for this salad recipe. It’s easy to put together and has fresh veggies and wholesome black beans; all mixed up in a homemade dressing that brings flavors. The beauty of it is that it tastes better when made ahead of time, as the flavors have a chance to meld together.

Whenever I’m extra hungry, I throw in some grilled chicken or shrimp to turn it into a hearty, no-stress meal. And the best part? I can have it ready in 30 minutes, from start to finish! If you enjoy easy and flavorful rice dishes, you might enjoy this Basic Fried Rice recipe. It’s a simple and delicious way to use leftover rice and make a quick meal.

serving spoon scooping out rice salad.

I’m sure you’ll enjoy it as much as I do.

Tips for the Best Southwest Rice Salad

  • Make sure to cut your vegetables (like bell peppers and cilantro) into pieces about the same size. This makes the salad look nicer and makes sure that each bite has a little bit of everything.
  • Don’t overcook the rice. You want it to be fluffy and separate, not mushy.
  • Before you add the black beans and corn to the salad, drain them well. Too much water can make the salad wet and soggy. Rinse them off and then let them sit in a strainer to remove any extra water.
  • When you mix everything, be careful. You should gently fold the ingredients to prevent the rice from getting smashed or the salad from becoming mushy. Being gentle helps keep everything the right texture.
  • Also, don’t forget to let the rice cool down for a few minutes before you add the dressing. If the rice is too hot, it might soak up the dressing too fast and get mushy. It’s okay if it’s warm, but it shouldn’t be hot.

Here’s what you need to make this salad just right. Some of these might not be your usual kitchen staples, but they’re worth having for this recipe.

ingredients on marble counter.
  • Texmati Rice Blend: This combo of white and wild rice brings extra taste and texture to the salad. Look for it in the rice or international foods section. If you can’t find it, use 1 cup of long-grain white rice and ½ cup of wild rice instead.
  • Pico de Gallo: Fresh pico de gallo adds a lot of fresh and vibrant flavor to the salad. Look for where they keep the fresh salsas at the store, or make your own with chopped tomatoes, onions, cilantro, and lime juice. If you’re in a bind, salsa works, though fresh pico gives a nicer texture.
  • Cilantro: This herb adds a fresh and herby taste that fits well with the dish. If you’re not into cilantro, it’s okay to skip it or use some fresh parsley for a more subtle flavor.
  • Cumin: The ground cumin is key for that deep, smoky taste that’s a hallmark of Southwest dishes. You’ll find it in the spice aisle, and it’s worth adding.
  • Olive Oil: For the dressing, using good-quality olive oil can make a difference, helping to meld the flavors nicely. Avocado or vegetable oil are good alternatives if you’re out of olive oil.
  • White Vinegar: This common kitchen item is crucial for zesty dressing. If you don’t have white vinegar, apple cider vinegar can be a good swap, adding a bit of sweetness.

Having these ingredients and tools on hand will make sure your recipe turns out great. Make sure to gather them before you start cooking!

Serving Suggestions

Serve this salad alongside grilled chicken, shrimp tacos, steak fajitas, cornbread, or grilled vegetables for a complete meal.

If you’re in the mood for even more Southwest-inspired flavors, try this Southwest Chicken BBQ Salad for a hearty main dish that complements this rice salad perfectly.

Troubleshooting and Help

Can I use brown rice instead of the Texmati blend?

Yes, you can use brown rice! It’ll have a slightly different texture and flavor, but it works well in this salad. Just cook the brown rice fully since it takes longer to soften.

Can I use canned corn instead of frozen?

Absolutely! Canned or frozen, both work just fine. Just drain the canned corn well to avoid adding extra liquid to the salad.

Can I make this a full meal on its own?

Yes! You can easily turn this into a complete meal by adding grilled chicken, shrimp, or seasoned ground beef. It’s hearty enough to stand on its own with a protein boost.

What’s the best way to serve this at a party?

Serve it in a big bowl with a large spoon, and you can even offer tortilla chips on the side for people to scoop some up. It works well at room temperature, so you don’t need to worry about keeping it too hot or cold during the party. You can pair it with Southwest Crispy Chicken Salad for a heartier option.

Can I make this salad ahead of time?

Absolutely! 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.

Storage Instructions

To store your salad, transfer it 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 due to the texture changes in the rice and veggies, which can become mushy after thawing. The dressing also tends to separate when frozen, so it’s best to enjoy the salad fresh or within a few days of making it.

Check out these food safety basics if you need tips on safely storing leftovers.

This dish is a simple, tasty option suitable for any event, whether a relaxed dinner on a weekday or a summer get-together. You can have it as a side dish or make it a full meal by adding some protein. This is a recipe you’ll want to make over and over. It’s easy, tasty, and great for making in advance. Try it out and watch how fast it becomes a go-to in your kitchen!

finished southwestern rice salad.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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