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Southwest Brown Rice Salad

August 20, 2020 by Keri 8 Comments

Brown rice is tossed with black beans, corn, red onion, red pepper, and a southwest-flavored dressing to make up this fantastic salad! It’s a great make-ahead option that is perfect for parties, hot summer nights, and quick lunches.

Southwest brown rice salad is the ultimate summer salad! It’s perfect as a side to basically any protein, makes a delicious vegetarian lunch, and you definitely can’t go wrong showing up to a party with this salad in tow.

Not only is it really simple, but it’s light and full of bright flavor. We’ve got chewy brown rice, black beans, corn, bell pepper, red onions, cilantro, and a zippy vinaigrette to bring it all together.

My favorite ways to enjoy this tasty salad are on its own (of course), alongside blackened shrimp/salmon/chicken, or topped with a hard-boiled egg and a yummy sauce like cilantro pesto. This recipe makes a big salad so you can enjoy it all week long, making it a great meal prep option. It’s also something I love making for parties because it can easily serve a crowd and everyone always loves it!

There is nothing I love more than a satisfying grain salad hanging out in my fridge. Especially when it’s too darn hot outside to really cook anything. Grab a bowl and maybe a margarita and you’ve got yourself the perfect summer night!

Print
Southwest Brown Rice Salad
Total Time
1 hr
 
Brown rice is tossed with black beans, corn, red onion, red pepper, and a southwest-flavored dressing to make up this fantastic salad! It’s a great make-ahead option that is perfect for parties, hot summer nights, and quick lunches.
Ingredients
For the Salad:
  • 1 ½ Cups Brown Rice, rinsed
  • 2 ½ Cups Water
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 12oz. Bag Frozen Corn (I get the one that you can microwave in the bag)
  • 1 Can Black Beans, drained and rinsed well
  • 1 Small Red Onion, finely chopped
  • 1 Red Bell Pepper, finely chopped
  • Handful of Fresh Parsley or Cilantro, chopped
For the Dressing:
  • 4 Tablespoons Lime Juice, from about 2-3 limes
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • ½ Teaspoon Paprika
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Garlic Powder
  • 1 Teaspoon Honey*
  • 5 Tablespoons Extra Virgin Olive Oil
Instructions
  1. Preheat the oven to 375º. Combine the rice, water, salt and pepper into a 9×9-inch square baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour. Fluff the rice with a fork and place in a colander to rinse with cold water. Place the rice in a large bowl and toss in the corn, black beans, red onion, red pepper, and cilantro.
  2. In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well. Allow the salad to sit for at least 30 minutes at room temperature before serving or pop it in the fridge if serving later.

You May Also Enjoy:

  • Blackened Salmon with Orange Salsa
    Blackened Salmon with Orange Salsa
  • Creamy Corn Chowder with Ham
    Creamy Corn Chowder with Ham
  • Sausage Stuffed Peppers
    Sausage Stuffed Peppers

Filed Under: Dairy-Free, Dinner, Gluten-Free, Healthy Choices, Lunch, Make Ahead, Salads, Sides, Vegetarian

« Perfect Pesto
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Lovely comments

  1. Susan says

    July 13, 2018 at 5:30 pm

    This looks great and I am going to assume the brown rice is not cooked due to the amount of water but wanted to double check. Thanks

    Reply
    • identiconKeri says

      July 13, 2018 at 6:05 pm

      Hi Susan. The first step in the recipe explains how to cook the rice. However, if you have a different method of cooking rice that you prefer, you can use that! Enjoy ?

      Reply
  2. Susan says

    July 14, 2018 at 10:36 am

    Thanks. I did mine stovetop. Turned out great. Everyone loved it.

    Reply
  3. Rosella Sle says

    December 7, 2020 at 3:06 am

    I Always recommend Salad all the time
    Rosella Sle recently posted…نقص فيتامين د ٨ علامات وأعراض لنقصهMy Profile

    Reply
  4. Celina says

    January 2, 2021 at 8:21 pm

    How can I make this recipe with an instant pot? Do you have recipes that we can make with the instant pot?

    Reply
  5. msdixiemiami says

    July 7, 2021 at 1:17 am

    Wow, Thanks for sharing the information about southwest brown rice salad, I think your post very helpful for lot of people, Thanks agains.
    msdixiemiami recently posted…Catering Ideas For Baby Showers & Gender RevealsMy Profile

    Reply
  6. Sarah angela says

    July 13, 2021 at 8:43 am

    For a long time I have been searching on internet the recipe of brown rice salad which is made with extra virgin olive oil and so many flavorful ingredients. After reading your article I followed your instruction to made this this yummy brown rice salad and I finally made this mouthwatering rice salad. All of my family members praised your recipes .I am really thankful to you for sharing this amazing recipe!
    Sarah angela recently posted…The Ultimate Guide to Flavored Olive Oils for Dressing and CookingMy Profile

    Reply
  7. John Gatesby says

    October 21, 2021 at 1:40 pm

    This is one of the healthiest and most delicious recipes I have ever found for my lunch. I will add my favorite beetroot juice and it will be perfect!
    John Gatesby recently posted…Hypermobility Ehlers-Danlos Syndrome and the Parasympathetic and Sympathetic Nervous SystemsMy Profile

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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