Southwest Rice Salad

 According to Asian Avenue Magazine, President G.W. Bush signed the proclamation making September National Rice Month in 1991. A joint effort by the President and the USA Rice Federation, the holiday was established to encourage more people to consume rice. According to the site, 500 million metric tons of rice are harvested annually.  That's a lot of rice!

A group of wonderful bloggers organized by Camilla at Culinary Adventures with Camilla created dishes using this incredible grain. You can see their ideas below, and a great way to celebrate Rice month in September.

• Arroz Rojo (Mexican Red Rice) by Palatable Pastime
• Beetroot Pulao by Magical Ingredients
• Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
• Curry Doria (Japanese Curry Rice Gratin) by Tara's Multicultural Table
• Kimchi Fried Rice by Karen's Kitchen Stories
• Rice Pudding by A Day in the Life on the Farm
• Southwest Rice Salad by Our Good Life

Yes, that last entry is me!  I am making a take on a southwestern rice dish that my husband and I make that we turned into a salad. It is such a delicious way to get more greens into your meals and of course, rice!  This has all the traditional flavors of the southwest: beans, tomatoes, peppers, and delicious rice.  To make this a fast meal, we use the rice we get from Aldi that is ready to go, all we have to do is microwave it.  

The best part of this dish?  It's so versatile.  No corn?  No worries.  White onion instead of red?  That's ok!  Kidney beans instead of black?  Well, sure, if that's what you have.  It's easy to add some leftover grilled chicken or steak, too.  

Yield

4

Author

Terri Steffes

Prep time

25 Min

Cook time

2 Min

Total time

27 Min

Southwest Rice Salad

Fantastic side dish, or add some shredded chicken or grilled shrimp for a complete meal.

Ingredients

• 2 packages of heat and serve wild rice
• 1 cup salsa
• 1 cup black beans
• 1 cup shredded cheese
• 1/2 cup sweet corn
• 1/2 cup diced red onion
• 1/2 cup diced green, red or orange pepper
• 1/4 c sliced ripe (black) olives
• 1 teaspoon ground cumin
• 1/2 cup Italian dressing
• 4 cups chopped Romaine lettuce

Instructions

1. Combine the rice, beans, olives, corn, pepper, onion, and cheese.
2. Combine the salsa, Italian dressing and cumin into a glass jar and shake until thoroughly mixed. 
3. Place 1 cup of the chopped lettuce on 4 plates.
4. Top with rice mixture and pour 1/4 of the dressing mixture on top. 
5. Serve.

Did you make this recipe?

Tag @tsteffes on instagram and hashtag it #ourgoodliferecipe