Recipes > Salad, Side Dish

Cowboy Rice Salad

Prep Time

20 minutes

Cook Time

30 minutes

Servings

2-4 people

Summer vegetables, black beans and Creole rice mix with a Creole chimichurri sauce for the most flavorful and delicious side dish. In Fine Taste says this Cowboy Rice Salad is a bowl full of “fresh, bright flavors!”

Cowboy Rice Salad

Kitchen Tip : Cowboy Rice Salad

Ingredients

  • 1 Box Tony’s Creole Roasted Chicken Rice Dinner Mix

  • 1 1/2 Cups Water

  • 2 Tablespoons Butter

  • 1 Can (15 Ounces) Black Beans, Drained and Rinsed

  • 2 Fresh Corn Cobs, Cooked and Kernels Sliced Off

  • 1 Green Bell Pepper, Cubed

  • 1 1/2 Cups Cherry or Grape Tomatoes, Quartered

  • 3 Green Onions, Sliced (Green Part Only)

  • 1/4 Cup Red Onion, Finely Chopped or Minced

  • 1 Avocado, Peeled and Cubed

  • 1/2 Cup Olive Oil

  • 1/2 Cup Freshly Squeezed Lime Juice

  • 1 Cup Parsley, Packed

  • 1 Cup Cilantro, Packed

  • 4 Cloves Garlic, Minced

  • 2 Teaspoons Tony’s Original Creole Seasoning

  • 1 Teaspoon Lemon Zest

  • 1/2 Teaspoon Dried Oregano

  • Clear

Directions

Making the Rice Salad:

  1. Cook Tony’s Creole Roasted Chicken Rice Dinner Mix according to package directions. You will need to add 2 tablespoons butter and 1 1/2 cups water.
  2. Place 2 corn cobs in a sauce pan and cover with water. Bring to a boil, then cover the pan and turn down the heat for 2 minutes. Drain water off the corn. When corn is cooled enough to handle, slice kernels off cobs with a sharp knife.
  3. While the rice cooks, prepare other salad ingredients and Chimichurri sauce (see directions below).
  4. In a medium mixing bowl, combine black beans, corn kernels, green pepper, cherry tomatoes, green onion and red onion.
  5. when rice is cooled, add rice to salad ingredients.
  6. Pour Chimichurri sauce over salad and gently toss together.
  7. Chill at least 20 minutes and up to one day (without the avocado).
  8. Add avocado just before serving and toss very gently.

Making the Chimichurri Sauce:

  1. Combine olive oil, lime juice, parsley, cilantro, garlic, Tony’s Original Creole Seasoning, lemon zest and oregano in a blender or food processor.
  2. Process or pulse for traditional rough chopped mixture. Blend longer for a smooth sauce.

TIP 1:

Reserve a few salad ingredients to scatter on top of the salad just before serving. This will help the salad have a clean, fresh look.

TIP 2:

You may also choose to serve salad with individual ingredients lined up on a platter. Drizzle with Chimichurri sauce and serve.

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