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Home Pasta and Rice Salads

Cowboy Rice Salad

By:Nagi
Published:17 Apr '17Updated:16 Sep '20
135 Comments
Recipe v Video v Dozer v

Take a trip out to the wild west with this SouthWestern COWBOY RICE SALAD! Based on the famous Cowboy Caviar, this brown rice salad is filled with bright, zesty flavours, plenty of juicy veggies, nutty brown rice and drizzled with a fabulous SouthWestern lime dressing!

Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!

Cowboy Rice Salad

The words “rice” and “salad” do not come naturally for people of Asian background. Rice is to Asians what bread is to Western countries. Growing up, we rarely had bread. In fact, when I visit relatives in Japan, the only reason they would buy bread is for us, thinking that we’ve been so westernised that we must have our bread fix, that rice is not enough!

For clarity, that’s not true. But I always find it funny that they purchase bread just for us!

So rice as a salad? Hmm. I don’t think that even exists in Japan. And I can’t think of a single rice salad from any Asian country – anyone care to enlighten me??

Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!

 

This is the first rice salad I’ve shared here on RecipeTin Eats. (Update: And in 2020, I shared another!) So I wanted to start off with a bang – and this Cowboy Rice Salad is a ripper! It’s a rice salad version of Cowboy Bean Salad  which is also known as Cowboy Caviar, a Midwestern salsa/salad that’s popular in the States. Made with tomatoes, capsicum / bell peppers, red onion, corn, beans and coriander/cilantro, Cowboy Caviar is dressed with a fairly sweet vinaigrette then served as a salad or salsa for scooping up with corn chips.

And you know what? The very first thought that popped into my head when I made it was that it would be purrrrrfect to adapt to a rice salad. And it is!

Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!

While the salad ingredients are largely the same – except, of course, the addition of rice (*head smack!*) – I opted for a lime dressing which is a bit lighter and has that citrus zing to it.

And I add a touch of spices to the dressing to really drive home that Southwestern flavour. And to give myself the best possible Cowgirl experience. 😇 Because we can all dream. 😂 Of living in the wild, wild west? – Nagi xx

PS I like making this with brown rice because I think the slight nutty flavour is fabulous for salads. But this works just as well with white rice.

Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!

Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!

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Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!

Cowboy Rice Salad

Author: Nagi
Prep: 20 minutes mins
Total: 20 minutes mins
Salad
Western
4.98 from 40 votes
Servings8
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A Southwestern rice salad filled with bright zesty flavours and tossed with a lime dressing. Made with brown rice for extra flavour, and a hint of spice flavour in the dressing to drive home the SouthWestern flavours! Serves 8 - 10 as a side, 4 - 6 as a main. Recipe video below!

Ingredients

  • 4 1/2 cups cooked brown rice

Dressing:

  • 1/3 cup lime juice , plus more to taste
  • 1/2 cup olive oil
  • 1 1/2 tbsp honey
  • 1/2 tsp chipotle powder (sub with smoked paprika + cayenne pepper)
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder (or 1 garlic clove, minced)
  • 3/4 tsp salt
  • Black Pepper

Salad:

  • 1 red capsicum/bell pepper , diced
  • 1 green capsicum/bell pepper , diced
  • 1 small red onion , chopped
  • 1 x 400g (14oz) corn kernels , drained
  • 1 x 400g (14oz) black beans , drained and rinsed
  • 3 tomatoes , watery seeds removed then diced
  • 1 cup coriander/cilantro leaves , roughly chopped (Note 2)

Instructions

  • Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.
  • Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!

Recipe Notes:

1. I like making this with brown rice because I like the slight nutty flavour, I think it adds more interest to the salad. However, it's super terrific made with white rice too. If using white rice (normal, not jasmine/basmati or other fragrant white rice), it's best to use long grain rice. Next best is medium grain. Short grain and sushi rice will be a too sticky for this rice salad, in my opinion. 
If using WHITE RICE, you will need 1 1/2 cups of uncooked rice.
2. Coriander/cilantro is a pretty staple herb for a Southwestern salad! However, if you do not like / have it but are busting to make this salad (I don't blame you), I think the best sub is either 1 1/2 cups of finely sliced shallots / scallions or 3/4 cup finely chopped chives. Different flavour, but still a nice burst of freshness to replace the coriander. Parsley will also be a suitable substitute (3/4 cup chopped) however I don't think it adds flavour as much as the other subs I suggested.
3. Storage: Keeps for 3 days in the fridge.
4. This rice salad is my rice salad version of this famous Cowboy Caviar by Culinary Hill!
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 WATCH HOW TO MAKE IT

Cowboy Rice Salad recipe video!


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135 Comments

  1. Donna Z says

    September 30, 2023 at 9:23 am

    5 stars
    This is amazing! So fresh & delicious, not to mention easy to make. We had it for dinner with some grilled chicken & a jacket potato – yum. There was enough left over for some quick lunches for work.

    Reply
  2. Rob Sandefur says

    September 5, 2023 at 1:15 am

    Do you think I could do this with orzo instead of rice, or would the texture/absorption be off? Thx!

    Reply
  3. Madeleine Krull says

    August 29, 2023 at 3:17 pm

    5 stars
    Served this with some delicious marinated chicken thighs on top of a bed of spinach. Such a nice spring recipe! Thank you Nagi, your recipes NEVER disappoint 😅

    Reply
  4. Robin Roberts says

    August 22, 2023 at 7:13 am

    5 stars
    This salad was amazing! I had some leftover white rice and was looking for a rice salad recipe. This one fit the bill. It would have been even better with brown rice, but I used what I had. The only other change I made was to use a can of small red beans, because I didn’t realize we were out of black beans. I will definitely make this again.

    Reply
  5. Janet Rathert says

    August 2, 2023 at 6:58 am

    This sounds delicious. I’m thinking of making it for a potluck. Should I/can I double the recipe? It wasn’t clear to me how many this would serve.

    Reply
  6. Jenni says

    March 18, 2023 at 5:42 pm

    5 stars
    This is a winner in our house.

    Reply
  7. Renee says

    January 24, 2023 at 3:08 pm

    5 stars
    I think this is my favourite food/recipe of all time! Like of everything my husband and I have ever eaten, both home cooked and eaten out. Husband agrees (he’s the one that found this recipe online and cooked it). 100% delicious, fresh and healthy! We serve it with homemade flat bread, sliced avocado and a dash of chilli sauce. Also great easy option to take for picnics as can be eaten as a salad or burrito. THANK YOU NAGI!

    Reply
  8. Christine says

    January 19, 2023 at 2:56 pm

    5 stars
    This is so delicious, even with sad winter tomatoes!. We’ll be packing this in our lunches for the next few days. Another winner from Nagi. Thanks!

    Reply
  9. Sandra says

    November 30, 2022 at 10:35 am

    5 stars
    Perfect salad for a hot day! Enjoyed by all, and had people asking for the recipe! I left out the cilantro, as I thought the kids would find it better without.

    Reply
  10. Becky Turner says

    July 13, 2022 at 9:12 am

    5 stars
    Lovely Salad for the summer heat. So adaptable to what you have on hand. The honey and the lime juice lifts the whole salad up

    Reply
  11. Jo says

    February 20, 2022 at 12:46 pm

    5 stars
    Without doubt the nicest rice salad I have ever had – just a delicious mixture of ingredients and the dressing – will be regularly made!

    Reply
  12. Christopher says

    January 5, 2022 at 11:01 am

    5 stars
    Gorgeous colours, textures, and flavours. Adaptable to whatever grain one likes, and whatever vegetables are in season. Like other commenters, I didn’t have a few of the ingredients, such as honey or chipotle powder, so subbed with maple syrup and a teaspoon of canned chipotles in adobo sauce. I probably tossed in some pasilla de Oaxaca chiles. And I harvested a few leaves of the garden kale (from under the snow) and used Nagi’s technique to rub the leaves in oil, salt and pepper to soften them up, and tossed those in, too. It was delicious with last night’s dinner, and incredible for lunch today, and now I’m going to get another serving just because. Thank you, can’t wait to try this one out in so many combinations!

    Reply
  13. Jennifer says

    January 4, 2022 at 7:01 am

    5 stars
    So delicious, easy, and fun. Family loved it. I will be making it again.

    Reply
  14. Nagiier says

    October 26, 2021 at 1:41 pm

    5 stars
    Nice one.

    Reply
  15. Tara says

    October 11, 2021 at 5:02 am

    To make the dressing oil free could you sub that out for something or just leave it out completely??

    Reply
    • Nagi says

      October 11, 2021 at 11:31 am

      Hi Tara…the oil brings the dressing together..if you leave it out I think it will be too acidic. N x

      Reply
  16. Lisa Vinson says

    September 8, 2021 at 5:01 am

    5 stars
    Should this be served room temperature or cold??? I am about to make it for anniversary dinner.

    Reply
    • Nagi says

      September 8, 2021 at 8:51 am

      Yes definitely Lisa, I would serve room temp. N x

      Reply
  17. Marilynn Bean says

    August 10, 2021 at 7:22 am

    This looks delicious. Do you think it would be ok to add black eyed peas as well?

    Reply
    • Nagi says

      August 10, 2021 at 9:01 am

      You definitely could! N x

      Reply
  18. DONNA MACALUSO says

    July 17, 2021 at 2:05 am

    Love all your recipes! Gonna try this salad tomorrow with ribs for friends. I’m wondering if better fresh made or next day? Thx!

    Reply
  19. Steph says

    May 6, 2021 at 10:12 am

    5 stars
    Nagi: This was a winner! I cook for ranches here in Montana. Our cowboys give it a big thumbs up. Thanks for a healthy salad to add to my recipe book!

    Reply
    • Nagi says

      May 6, 2021 at 4:13 pm

      Yeehaaa! That’s awesome to hear Steph, thanks so much!! N x

      Reply
  20. Susan Battistessa says

    March 11, 2021 at 7:17 pm

    Why is it 4 cups of Brown rice and only 1 cup of white rice

    Reply
    • Nagi says

      March 12, 2021 at 10:15 am

      Hi Susan, the recipe calls for 4 1/2 cups of cooked brown rice. If you wanted to sub with white, you’ll need to cook up 1 1/2 cups of UNCOOKED white rice. I hope that clarifies things 🙂 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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