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!

Southwest 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
- 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
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.

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

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


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.