Cajun Rice Salad
Bursting with bold flavors and vibrant colors, this Cajun Rice Salad is a zesty twist on a classic side dish that’s perfect for any occasion. Made with fluffy long-grain white rice, crisp red and green bell peppers, crunchy celery, and a medley of black beans and sweet corn, this salad is as satisfying as it is nutritious. Infused with a tangy homemade dressing featuring Cajun seasoning, fresh lemon juice, and garlic powder, every bite packs a punch of savory Southern charm. Finished with fresh parsley and optional scallion garnish, it’s a crowd-pleaser whether served chilled or at room temperature. Ready in just 35 minutes, this easy recipe is ideal for meal prep, potlucks, or a flavorful weekday lunch. Perfectly customizable and packed with wholesome ingredients, this Cajun-inspired salad will quickly become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalk, diced
- 0.5 medium red onion, finely chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1.5 tablespoons Cajun seasoning
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 2 whole scallions, sliced (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is fully absorbed. Let the rice cool to room temperature.
While the rice is cooling, prepare the vegetables. Dice the red and green bell peppers, celery, and red onion. Rinse and drain the black beans and corn.
In a large mixing bowl, combine the cooled rice, diced bell peppers, celery, red onion, black beans, and corn. Toss gently to mix.
In a small bowl, whisk together the olive oil, fresh lemon juice, Cajun seasoning, garlic powder, and ground black pepper. Adjust seasoning to taste if necessary.
Pour the dressing over the rice and vegetable mixture. Toss until everything is evenly coated.
Gently fold in the chopped fresh parsley. If using, garnish with sliced scallions before serving.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 28.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2924 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
