Best 7 Southwest Rice Salad Recipes

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Southwest rice salad is a flavorful and refreshing dish that combines the bold flavors of the Southwest with the versatility of rice. With its colorful mix of ingredients, including tender rice, zesty corn and black beans, crisp bell peppers and onions, tangy tomatoes, and a zesty dressing, this salad is sure to be a hit at any gathering. Whether you're planning a backyard barbecue, potluck, or picnic, this easy-to-make rice salad is sure to be a crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES



Southwest Chicken Salad with Rice, Corn, and Chilies image

Categories     Salad     Chicken     Rice     Corn     Hot Pepper     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked
2 poblano chilies,** quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded
3 1/2 cups water
1 teaspoon salt
2 cups long-grain white rice

Steps:

  • Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
  • Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
  • Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
  • **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING



Southwest Rice and Corn Salad with Lemon Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     Quick & Easy     High Fiber     Lemon     Avocado     Corn     Bell Pepper     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 side-dish servings

Number Of Ingredients 10

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Steps:

  • Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
  • Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

SOUTHWEST RICE SALAD



Southwest Rice Salad image

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

Provided by Geema

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups cooked rice
1 (16 ounce) can black beans, rinsed and drained
1 (12 ounce) can white corn, drained
1 bunch green onion, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice (3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped

Steps:

  • In a large bowl, combine the rice, beans, corn and onions.
  • Toss to mix.
  • In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
  • Pour the dressing over the rice mixture and mix well.
  • Garnish with the cilantro and chopped tomatoes.
  • This salad can be made 1-2 days in advance and served either cold or room temperature.

SOUTHWEST CHICKEN & RICE SALAD



Southwest Chicken & Rice Salad image

Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 medium ears sweet corn
1/4 cup olive oil, divided
2 cups cubed cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed

Steps:

  • Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD



Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad image

This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.

Provided by Barbara Mayo

Categories     Salads

Time 1h10m

Number Of Ingredients 16

4 large bonless skinless chicken breast
4 medium limes (zest and juice for marinde) juice 1 lime for dressing, juice 1 lime for finishing dish
1 c chopped fresh cilantro
1 Tbsp Mrs. Dash Southwest Chipotle spices
1 pkg large yellow rice mix (I use Vrgo but any yellow rice mix will do)
1 can(s) black beans washed and drained
2 medium ears fresh corn (grilled on grill) you may use canned mexican corn if you do not have fresh
1 clove garlic minced
2 medium fresh tomatoes coarsely chopped (if you do not have fresh tomatoes use 1 drained can of Rotel)
1 c red onion finely chopped
1 tsp adobe sauce from chilpote peppers
3 medium fresh avocados sliced
1 pinch sea salt
1/4 c extra virgin olive oil
1 Tbsp fresh ground black pepper
4 Tbsp olive oil with paper towel for grill

Steps:

  • 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
  • 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
  • 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
  • 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
  • 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

SOUTHWEST BLACK BEAN AND WILD RICE SALAD



SOUTHWEST BLACK BEAN AND WILD RICE SALAD image

Categories     Salad     Side     Lettuce

Yield 10 servings

Number Of Ingredients 15

11/2 c cooked and drained bl beans
1 head romaine and red leaf
1 bunch green onions
1 cucumber, peeled seeded and sliced
2 tomatoes chopped
2 avocados chopped
2 cups blue-corn chips broken
1 cup shredded cheddar cheese
2 cups shredded pepper jack cheese
1 tsp chili powder
1 tsp ground cumin
1 tsp ground red pepper
1 tsp garlic powder
¾ cup cooked wild rice
French dressing

Steps:

  • Mix beans, lettuces, onions, cucumber, tomato. avocado, chips and cheeses in a large bowl. Combine the seasonings and the wild rice in a separate bowl, mix well. Add to the black bean mixture and mix well. Moisten with French dressing, toss until combined. Serve immediately.

SOUTHWEST RICE SALAD



SOUTHWEST RICE SALAD image

Categories     Rice     Side     No-Cook     Vegetarian

Yield about 8 servings

Number Of Ingredients 15

2 cups cooked white rice
1 17oz can whole kernal corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration

Steps:

  • Combine rice, corn, chopped peppers, onions, and red pepper and set aside.Mix lime juice, olive oil, garlic; Add to rice mixture. Just before serving, add crumbled cheese and toss lightly. garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cook the rice according to the package directions.
  • Let the rice cool completely before assembling the salad.
  • Chop the vegetables and herbs into small pieces so they are easy to eat.
  • Use a light hand when dressing the salad, so it doesn't become too oily.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Southwest rice salad is a delicious and refreshing dish that is perfect for summer gatherings. It is packed with flavor and nutrients, and it can be easily customized to suit your own tastes. Whether you are looking for a light lunch or a hearty dinner, southwest rice salad is a great option. So next time you are looking for a new recipe to try, give southwest rice salad a try. You won't be disappointed!

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