Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cowboy Rice Salad Recipe
Make a journey out to the wild west with this SouthWestern COWBOY RICE SALAD! Based mostly on the well-known Cowboy Caviar, this brown rice salad is crammed with vibrant, zesty flavours, loads of juicy veggies, nutty brown rice and drizzled with a wonderful SouthWestern lime dressing!
Cowboy Rice Salad
The phrases “rice” and “salad” don’t come naturally for folks of Asian background. Rice is to Asians what bread is to Western international locations. Rising up, we not often had bread. In truth, once I go to kin in Japan, the one motive they might purchase bread is for us, pondering that we’ve been so westernised that we should have our bread repair, that rice will not be sufficient!
For readability, that’s not true. However I all the time discover it humorous that they buy bread only for us!
So rice as a salad? Hmm. I don’t assume that even exists in Japan. And I can’t consider a single rice salad from any Asian nation – anybody care to enlighten me??
That is the primary rice salad I’ve shared right here on RecipeTin Eats. (Replace: And in 2020, I shared one other!) So I needed to begin off with a bang – and this Cowboy Rice Salad is a ripper! It’s a rice salad model of Cowboy Bean Salad which is also referred to as Cowboy Caviar, a Midwestern salsa/salad that’s common within the States. Made with tomatoes, capsicum / bell peppers, pink onion, corn, beans and coriander/cilantro, Cowboy Caviar is dressed with a reasonably candy French dressing then served as a salad or salsa for scooping up with corn chips.
And you recognize what? The very first thought that popped into my head once I made it was that it might be purrrrrfect to adapt to a rice salad. And it’s!
Whereas the salad substances are largely the identical – besides, after all, 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 contact of spices to the dressing to actually drive dwelling that Southwestern flavour. And to offer myself the very best Cowgirl expertise. 😇 As a result of we are able to all dream. 😂 Of residing within the wild, wild west? – Johnsat xx
PS I like making this with brown rice as a result of I believe the slight nutty flavour is fabulous for salads. However this works simply as properly with white rice.
Ingredients
- 4 1/2 cups cooked brown rice
- 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
- 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!
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?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 4 1/2 cups cooked brown rice
- 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
- 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!
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?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
