Cowboy Rice Salad
A bright zesty Southwestern rice salad with a lime dressing, perfect for lunch or side. Serves 8-10.
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Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Spoon
- Tongs
Ingredients
- 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)
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