Southwestern Rice Salad
Bursting with bold flavors and vibrant colors, this Southwestern Rice Salad is a hearty, wholesome dish that's perfect for any occasion. Fluffy, tender long-grain rice forms the base, while a medley of black beans, sweet corn, cherry tomatoes, and red bell pepper creates a satisfying crunch and pop of color. Tossed in a zesty lime-cumin dressing with a touch of chili powder for added spice, this salad achieves the perfect balance of tangy and smoky flavors. Fresh cilantro and creamy avocado take it to the next level, making every bite irresistibly fresh. Quick to prepare in just 35 minutes, it's an ideal option for summer barbecues, potlucks, or a satisfying meal-prep lunch. Serve it chilled or at room temperature for a refreshing way to enjoy the bold tastes of the Southwest. Keywords: Southwestern Rice Salad, rice salad recipe, easy side dish, fresh summer salad, vegetarian salad, meal prep salad.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 small red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 small jalapeño, finely chopped (optional)
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, diced
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water has been absorbed.
Remove the rice from heat, fluff with a fork, and let it cool to room temperature.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, and salt to create the dressing.
In a large mixing bowl, combine the cooked rice, black beans, corn, red bell pepper, red onion, cherry tomatoes, and jalapeño (if using).
Pour the dressing over the rice mixture and toss until all the ingredients are evenly coated.
Gently fold in the chopped cilantro and diced avocado.
Taste and adjust the seasoning if needed by adding more lime juice or salt.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 27.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3160 mg | 67% | |
*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.
