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.