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Cowboy Rice Salad Recipe

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Description

Cowboy rice salad recipe is a delicious and hearty salad that is perfect for any occasion. This salad is packed with flavor, texture, and nutrition. The combination of rice, beans, veggies, and spices make this salad a complete meal. It is a great way to use leftover rice and veggies. The salad is easy to make and can be customized to your liking.

Prep Time

The prep time for cowboy rice salad recipe is around 15-20 minutes. This includes chopping the veggies, cooking the rice, and opening the cans of beans.

Cook Time

The cook time for cowboy rice salad recipe is around 20-25 minutes. This includes cooking the rice and sautéing the veggies.

Ingredients

  • 1 cup of cooked rice
  • 1 can of black beans, drained and rinsed
  • 1 can of corn, drained
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of chopped fresh cilantro

Equipment

  • Large bowl
  • Large skillet
  • Cooking spoon
  • Measuring cups and spoons

Method

  1. Cook the rice according to package instructions and set aside to cool.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add red and green bell peppers, red onion, and jalapeño pepper.
  4. Cook for 5-7 minutes or until veggies are tender.
  5. Add black beans, corn, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir well.
  6. Cook for 2-3 minutes or until heated through.
  7. In a large bowl, combine cooked rice and veggie-bean mixture.
  8. Add red wine vinegar and chopped cilantro. Stir well.
  9. Refrigerate for at least 30 minutes or until chilled.
  10. Serve cowboy rice salad cold or at room temperature.

Notes

You can use any type of rice for this salad, such as brown rice, white rice, or wild rice. You can also use any type of beans, such as kidney beans, pinto beans, or chickpeas. You can adjust the amount of spices to your taste. You can also add some avocado, tomato, or cheese to the salad.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately 230 calories, 7 grams of fat, 37 grams of carbohydrates, and 7 grams of protein.

Recipe Tips

To save time, you can use leftover rice and canned beans. You can also chop the veggies in advance and store them in the fridge. You can make this salad ahead of time and store it in an airtight container in the fridge for up to 3 days. The longer it sits, the more the flavors will meld together. You can also serve this salad as a side dish or as a filling for tacos or burritos. Enjoy!

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