This vibrant Southwest Rice Salad is fresh, filling, and full of flavor. It’s the perfect dish for meal prep, BBQs, or an easy weeknight dinner. Packed with fiber-rich beans, crisp veggies, and tossed in a creamy, zesty dressing, it’s a total crowd-pleaser!!
The recipe:
Cook rice according to package instructions and let it cool slightly.
In a large bowl, combine the rice, roasted corn, bell pepper, tomatoes, black beans, red onion, Cotija cheese, and cilantro.
In a small bowl or jar, whisk together all dressing ingredients until smooth.
Pour the dressing over the salad and toss to combine. Enjoy!! xx
Southwest Rice Salad
This vibrant Southwest Rice Salad is fresh, filling, and full of flavor. It’s the perfect dish for meal prep, BBQs, or an easy weeknight dinner. Packed with fiber-rich beans, crisp veggies, and tossed in a creamy, zesty dressing, it’s a total crowd-pleaser!!
Ingredients
For the Salad
- 8–10 ounces cooked rice I used brown rice
- 1 cup roasted corn
- 1 cup green bell pepper, diced
- 1 cup tomatoes, diced
- 1 cup black beans drained and rinsed
- 2/3 cup red onion, diced
- 1/2 cup grated Cotija cheese
- Handful of cilantro, finely chopped
For the Dressing
- Juice of 1 lime
- 2 tablespoons sour cream
- 2 tablespoons olive oil
- 2 tablespoons water
- 1.5 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 tablespoons hot sauce optional — adjust to taste
Instructions
- Cook rice according to package instructions and let it cool slightly.
- In a large bowl, combine the rice, roasted corn, bell pepper, tomatoes, black beans, red onion, Cotija cheese, and cilantro.
- In a small bowl or jar, whisk together all dressing ingredients until smooth.
- Pour the dressing over the salad and toss to combine.
- Enjoy!! xx
Tried this recipe?Let us know how it was!
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