Craving a vibrant, nutritious, and absolutely delicious vegan dish that will transport your taste buds straight to the sun-soaked landscapes of the Southwest? Look no further! This Southwestern Rice Salad is not just a recipe—it's a flavor explosion that combines hearty rice, protein-packed black beans, and a zesty lime dressing that will make your palate dance with joy. Perfect for meal preppers, health enthusiasts, and anyone looking to add a burst of excitement to their dining experience, this salad is about to become your new go-to recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn, frozen or fresh
- 1 bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions and allow to cool completely. You can use white or brown rice, and prepare it in advance to save time.
- Drain and rinse black beans thoroughly under cold water to remove excess sodium and improve digestibility.
- If using frozen corn, thaw completely and pat dry with paper towels to prevent excess moisture in the salad.
- Dice the bell pepper into small, uniform pieces to ensure even distribution throughout the salad.
- In a large mixing bowl, combine the cooled rice, black beans, corn, and diced bell pepper.
- Finely chop fresh cilantro, removing tough stems before chopping to maximize flavor.
- Add chopped cilantro to the rice mixture and gently fold ingredients together.
- In a separate small bowl, whisk together lime juice, cumin, salt, and pepper to create the dressing.
- Pour the dressing over the rice salad and mix thoroughly to ensure all ingredients are well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning if needed, adding more lime juice, salt, or pepper to preference.
Tips
- Rice Perfection: Always cook rice in advance and let it cool completely. This prevents clumping and helps the salad absorb flavors more effectively.
- Bean Preparation: Thoroughly rinse black beans to reduce sodium and improve digestibility. Pat them dry to maintain the salad's ideal texture.
- Corn Matters: If using frozen corn, ensure it's completely thawed and dried to prevent excess moisture in your salad.
- Uniform Chopping: Dice bell peppers into small, consistent pieces for even flavor distribution and a professional look.
- Flavor Infusion: Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the ingredients to marinate and intensify their flavors.
- Customization: Feel free to add additional ingredients like diced avocado, jalapeños, or a sprinkle of nutritional yeast for extra complexity.
- Make-Ahead Magic: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep and quick lunches.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
