Southwest Rice Salad
Bring bold, zesty flavors to your table with this Southwest Rice Salad, a vibrant and refreshing dish that doubles as a side or light meal! Packed with hearty ingredients like fluffy long-grain white rice, protein-rich black beans, sweet corn kernels, and colorful veggies including red bell pepper, cherry tomatoes, and green onions, this salad is as nourishing as it is visually stunning. Tossed in a tangy lime-cumin dressing with hints of chili powder and garlic, every bite bursts with Southwest-inspired flair. Fresh cilantro adds a fragrant herbal kick, making this rice salad a deliciously wholesome option for potlucks, picnics, or weeknight dinners. Easily prepared in under 40 minutes, this chilled dish is perfect for summer gatherings or anytime you crave vibrant flavors. Keywords: Southwest rice salad, easy rice salad recipe, healthy side dish, Mexican-inspired salad, gluten-free salad recipes.
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Recipe Information
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 1 15-ounce can (drained and rinsed) black beans
- 1 cup corn kernels (frozen or fresh)
- 1 medium (diced) red bell pepper
- 3 stalks (thinly sliced) green onions
- 1 cup (halved) cherry tomatoes
- 0.25 cup (chopped) cilantro
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long grain white rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked and the water is absorbed. Remove from heat and let the rice cool completely.
While the rice is cooling, prepare the vegetables. Dice 1 medium red bell pepper, slice 3 green onions thinly, halve 1 cup of cherry tomatoes, and chop 1/4 cup of fresh cilantro.
In a large mixing bowl, combine the cooled rice, 1 can of drained and rinsed black beans, 1 cup of corn kernels, diced red bell pepper, sliced green onions, halved cherry tomatoes, and chopped cilantro.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Pour the dressing over the rice and vegetable mixture. Toss gently but thoroughly to coat all the ingredients evenly.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled as a refreshing side or light meal.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 26.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1493 mg | 32% | |
*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.
