Can I use white rice instead of brown rice?

Absolutely! Long-grain white rice works very well in this recipe. You'll need about 1½ cups of uncooked white rice to yield the same amount as the cooked brown rice. Just avoid short-grain or sushi rice as they tend to be too sticky for this salad.

I don't like cilantro. What can I use instead?

If cilantro isn't your thing, try 1½ cups of thinly sliced green onions or ¾ cup of chopped chives. They'll provide a fresh, green element without the divisive cilantro flavor. Flat-leaf parsley (about ¾ cup) is another good substitute, though it has a milder impact on the overall flavor profile.

Can this salad be made gluten-free?

Yes, this salad is naturally gluten-free as long as you check that your canned items (corn and beans) don't contain any gluten additives, which is rare but possible. All the other ingredients are naturally gluten-free.

How can I turn this into a complete protein meal?

The rice and beans already create a complete protein together, but for additional protein, try adding grilled chicken, shrimp, or even diced firm tofu. For a vegetarian boost, add pepitas (pumpkin seeds) or sunflower seeds for crunch and additional protein.

Cowboy Rice Salad Recipe

Name: Cowboy Rice Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Southwestern
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 (or substitute 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, to taste; 1 red capsicum/bell pepper, diced; 1 green capsicum/bell pepper, diced; 1 small red onion, chopped; 1 x 400g (14oz) can corn kernels, drained; 1 x 400g (14oz) can black beans, drained and rinsed; 3 tomatoes, watery seeds removed, then diced; 1 cup coriander/cilantro leaves, roughly chopped (optional: substitute with scallions, chives, or parsley)

Description

Cowboy Rice Salad is a vibrant and satisfying Southwestern-inspired dish made with hearty brown rice, black beans, corn, crisp bell peppers, and a zesty chipotle-lime dressing. Perfect as a make-ahead meal or a crowd-pleasing potluck salad, this nutritious recipe is wholesome, flavorful, and packed with fresh ingredients. It’s delicious served immediately and tastes even better the next day.

Ingredients

Scale

Rice

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 (or substitute 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, to taste

Salad

1 red capsicum/bell pepper, diced
1 green capsicum/bell pepper, diced
1 small red onion, chopped
1 x 400g (14oz) can corn kernels, drained
1 x 400g (14oz) can black beans, drained and rinsed
3 tomatoes, watery seeds removed, then diced
1 cup coriander/cilantro leaves, roughly chopped (optional: substitute with scallions, chives, or parsley)

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Instructions

Prepare the Dressing: Combine lime juice, olive oil, honey, chipotle powder (or substitution), cumin powder, garlic powder, salt, and black pepper in a jar. Secure the lid and shake well until the dressing is fully emulsified. Taste and adjust lime juice or seasoning to your preference.
Assemble the Salad: In a large bowl, add the cooked brown rice, diced red and green bell peppers, chopped red onion, drained corn, rinsed black beans, diced tomatoes, and chopped coriander/cilantro. Pour the dressing over the ingredients.
Toss and Serve: Gently toss all the ingredients together until well combined and evenly coated with the dressing. Serve immediately for maximum freshness, or cover and refrigerate for later – the flavors improve as it sits.

Notes

You can substitute brown rice with long or medium grain white rice (not jasmine, basmati, short grain, or sushi rice).
If you don’t have coriander/cilantro, use 1 1/2 cups finely sliced scallions, 3/4 cup chives, or 3/4 cup parsley for freshness.
This salad keeps well for up to 3 days in the fridge, making it great for meal prep or gatherings.
Based on the famous Cowboy Caviar, this recipe is a hearty twist using rice.

Nutrition

Serving Size: 1/8 of recipe
Calories: 310
Sugar: 6g
Sodium: 400mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg