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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the dressing over the rice and vegetable mixture. Toss gently but thoroughly to coat all the ingredients evenly.

Step 6

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

Serving size	(1736.4g)

Amount per serving	% Daily Value*
Calories	1289.6

Total Fat 49.6g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2608.3mg	0%
Total Carbohydrate 182.5g	0%
Dietary Fiber 36.5g	0%
Total Sugars 26.2g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 344.0mg	0%
Iron 13.4mg	0%
Potassium 1493.1mg	0%

*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.

Source of Calories

Fat: 33.5%

Protein: 11.7%

Carbs: 54.8%