Ranch Style Rice Salad
Cooked brown rice tossed with black beans, corn, peppers, tomatoes, and cilantro in a smoky honey lime dressing.
Equipment
- Jar with lid
- Large mixing bowl
- Cutting board
Ingredients
Main Ingredients
- ⅓ cup lime juice plus more to taste, for the dressing
- ½ cup olive oil for the dressing
- 1 ½ tbsp honey for the dressing
- ½ tsp smoked chili powder or smoked paprika plus a pinch of cayenne, for the dressing
- ½ tsp ground cumin for the dressing
- ½ tsp garlic powder or 1 minced garlic clove, for the dressing
- ½ tsp kosher salt for the dressing
- ¼ tsp black pepper for the dressing
- 4 ½ cup cooked brown rice for the salad
- 1 red bell pepper diced, for the salad
- 1 green bell pepper diced, for the salad
- 1 small red onion chopped, for the salad
- 14 oz canned corn kernels drained, for the salad
- 14 oz canned black beans drained and rinsed, for the salad
- 3 tomatoes seeds removed and diced, for the salad
- 1 cup fresh cilantro leaves roughly chopped, for the salad
Instructions
Cooking
- Make the dressing. Put the lime juice, oil, honey, smoked chili powder, cumin, garlic powder, salt, and pepper in a jar, close the lid, and shake until combined. Taste and adjust.
- Mix the salad. Combine the bell peppers, onion, corn, beans, tomatoes, cilantro, and rice in a large bowl.
- Add the dressing. Drizzle the dressing over the bowl and toss until everything is evenly coated.
- Serve. Serve right away, or let it stand a while to blend the flavors. Refresh with lime juice before serving leftovers.
Notes
Substitutions: Use smoked paprika plus a pinch of cayenne for smoked chili powder, or a minced garlic clove for garlic powder.
Tips: Cool the rice, seed the tomatoes, and drain the beans and corn well.
Storage: Refrigerate in an airtight container for up to 3 days and refresh with lime juice or olive oil. Freezing is not recommended.