Best Savage Rice Salad Recipes

COWBOY RICE SALAD

Cowboy Rice Salad image

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!

Provided by Nagi

Categories Salad

Time 20m

Number Of Ingredients 16

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))

Steps:

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!

RICE SALAD

Rice Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

Ingredients

1 1/2 cups converted long-grain rice
4 teaspoons kosher salt, divided
1/3 cup extra-virgin olive oil
1/2 cup plus 2 tablespoons minced parsley
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground allspice
3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced
1 Kirby cucumber, peeled, seeded, and finely diced
Freshly ground black pepper
Hot sauce

Steps:

Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.

SANTA FE RICE SALAD

Santa Fe Rice Salad image

Great black bean and rice salad!

Provided by GOJAGUARS

Categories Salad Grains Rice Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

⅔ cup uncooked white rice
1 ⅓ cups water
¾ cup black beans, drained and rinsed
1 large tomato, seeded and diced
¾ cup shredded Cheddar cheese
⅓ cup sliced green onions
⅓ cup vegetable oil
¼ cup vinegar
1 tablespoon diced jalapeno peppers
½ teaspoon white sugar
salt to taste
1 avocado - peeled, pitted and diced

Steps:

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 27.4 g, Cholesterol 14.8 mg, Fat 22 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 232.2 mg, Sugar 1.6 g