Cowboy Rice Salad Recipe

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ByJi-hyun

Cowboy Rice Salad is a vibrant and hearty dish that combines the wholesome goodness of rice with a medley of fresh veggies, black beans, and zesty dressing. Perfect for picnics, barbecues, or a healthy lunch option, this rice salad recipe is easy to make and bursting with flavor. Here’s how to prepare this delicious dish.

Cowboy Rice Salad Ingredients

Cowboy Rice Salad combines the taste of summer vegetables, black beans, rice, and a tangy dressing. Here are the fresh ingredients that you’ll need for this recipe: 

  • 4 1/2 cups brown rice
  • 14 oz black beans (drained and rinsed)
  • 1 small red onion (chopped)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 14 oz corn kernels (drained)
  • 1 1/2 cups cherry tomatoes (quartered)
  • 1 avocado (peeled and cubed)
  • 3 green onion stalks (sliced)

Chimichurri Sauce Dressing

  • 1/2 cup olive oil
  • 1/2 cup fresh squeezed lime juice
  • 1 cup parsley (packed)
  • 1 cup cilantro leaves (roughly chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoon honey
  • Black pepper

How to Cook Cowboy Rice Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 2 to 4 people

  1. Cook the brown rice according to package directions. 
  2. While the rice cooks, prepare other salad ingredients.
  3. In a large bowl, combine red onions, corn kernels, black beans, green pepper, red bell pepper, cherry tomatoes, green onion, and red onion.
  4. Once the brown rice is cooked, transfer it immediately to a large mixing bowl so that it can cool. 
  5. Make the chimichurri sauce as the rice cools down. Combine olive oil, lime juice, parsley, cilantro, garlic, lemon zest, honey, black pepper, and oregano in a blender or food processor.
  6. Process or pulse the dressing ingredients for a traditional rough chopped mixture. Blend longer for a smooth sauce.
  7. When the rice is cooled, add rice to the salad ingredients in the large bowl.
  8. Pour chimichurri sauce over salad and gently toss together.
  9. Chill for at least 20 minutes and up to one day.
  10. Before serving, add avocado to the Cowboy Rice Salad and toss very gently.

Recipe Tips

  • You can also use white rice for this salad. If you’re using white rice, use long-grain rice that isn’t fragrant.
  • Cooked brown rice or cooked wild rice may also be used. 
  • Reserve a few salad ingredients to scatter on top of the Cowboy Rice Salad just before serving.
  • You may also choose to serve salad with the individual ingredients lined up on a platter. Place the chimichurri sauce in a small bowl with a spoon to let your guests add the amount of dressing according to their taste.
  • Maple syrup may be used instead of honey.
  • For rice salad leftovers, store them in an airtight container and refrigerate for up to 3 days.
  • If you have no garlic cloves, you can also use garlic powder for the dressing. Just add 1/2 teaspoon garlic powder. 
  • Grape tomatoes are also a good substitute for cherry tomatoes.
  • Black beans drained and rinsed are the best to use in this recipe. 
  • Aside from canned corn kernels, you may also use frozen corn or fresh corn cobs with the kernels sliced off. If you’re using corn cobs, soften them by placing them in a saucepan and cover with water. Bring to a boil, then cover the pan and turn down the heat. Drain water off the corn. Once the corn is cool enough, slice kernels off the cobs with a sharp knife. 
  • If cilantro is not to your taste, you can leave it out. You can replace cilantro with scallions or chopped chives.
  • Always add the avocado before serving to prevent it from going brown.
  • You can add more lime juice at the end according to your taste.
  • If you have no olive oil on hand, you may replace it with sunflower oil or any nut oil but be aware that nut oils will add a nutty taste to this dish.
  • If you don’t have black beans, a can of red beans will do in a pinch.
  • You can use the chimichurri dressing in other salad recipes.

Conclusion

Cowboy Rice Salad is a versatile and nutritious recipe that’s sure to be a hit with family and friends. With its vibrant colors and bold flavors, it’s as pleasing to the eye as it is to the palate. Enjoy making and sharing this delicious salad!

Searching for more salads and rice recipes to cook at home? Check out our recipe collection!

Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.