Out west (or in your kitchen), it’s all about those original recipes. And with Classic Cowboy Rice Salad, it will always ride with pride, and quickly, right to your table. Giddy up with nutty brown rice, juicy red and green bell peppers, sweet corn, hearty black beans, and of course rich, bright tomatoes. Then be prepared to ride into the sunset, with seasoning as abundant as the west is wide, for a new take on cowboy cuisine. When your taste is refined, but your cravings can’t deny the old-time faves, Classic Cowboy Rice Salad is the perfect combo for great taste, fast. This is how the New West is won!
Ingredients
For the dressing:
- 1/3 cup lime juice, plus more, to taste
- 1/2 cup olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon chipotle powder, can substitute smoked paprika mixed with cayenne pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder or 1 clove garlic, minced
- 3/4 teaspoon salt, plus more, to taste
- black pepper, to taste
For the salad:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, chopped
- 1 (15.25-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 3 tomatoes, seeds and veins removed, diced
- 1 cup cilantro leaves, roughly chopped
- 4 1/2 cups brown rice, cooked
Directions
Step 1 –In a large jar with a lid, add 1/3 cup of the lime juice, the olive oil, the honey, the chipotle powder, the cumin powder, the garlic powder, 3/4 teaspoon of the salt, and the black pepper, covering and shaking to combine.
Step 2 –Taste the dressing mixture and adjust with the extra lime juice and the extra salt, as needed.
Step 3 –In a large bowl, add the red bell peppers, the green bell peppers, the red onions, the corn kernels, the black beans, the tomatoes, the cilantro leaves, and the rice and stir to combine.
Step 4 –Add the dressing mixture to the rice mixture and toss to combine.
Step 5 –Serve.
