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Southwest Rice and Corn Salad with Lemon Dressing

Southwest Rice and Corn Salad with Lemon Dressing

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  • 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

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 224.8 %Calories from Fat 41.8 Fat (g) 10.4 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 30.4 Dietary Fiber (g) 3.4 Total Sugars (g) 2.6 Net Carbs (g) 27.0 Protein (g) 3.8Reviews Section

  • 1 cup Minute® Ready to Serve Cilantro Lime Rice
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup cooked corn
  • 1/2 cup chopped tomatoes
  • 1 avocado, pitted, peeled and diced
  • 2 tbsp Italian dressing
PREP TIME 5 mins COOK TIME 1 min TOTAL TIME 6 mins

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Cover and refrigerate to blend the flavors. 2 cups halved small grape tomatoes. Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl.

In a large bowl stir together the ham, cheese, and green onions. Mix in mayonnaise mixture, ham mixture, and pasta. Remove the yolk and chop the whites.

Set aside and let cool. 2 cups chopped leftover ham. 1/2 teaspoon mccormick® coarse ground black pepper.

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Southwest Rice and Corn Salad with Lemon Dressing - Recipes

I came across this recipe a week or so ago while browsing on the Epicurious iPhone app (which I am obsessed with) and couldn’t wait to try out my version of it. I changed a few things around like using brown rice instead of white and I added some things that weren’t in the original recipe (the beans, banana pepper, green zucchini, etc). Also, considering the corn that we got at the farmers market this week was still very small and a bit early in the season, we didn’t have a lot of it in the dish. Later in the season, that part of the dish will be even better, so we will for sure have to make this again when the corn is tastier. I was very excited though, that we did get to include the first banana pepper of the season from our garden to add a little heat on top of the poblano that was already in there. I made a bit larger of a serving that what the recipe called for, so we could eat it for lunches throughout the week. For a side dish at one meal, you could probably get away with just making 1 cup of rice.

We decided to cook up the corn and other veggies on the grill, which we were already heating up, so we could get some of that lovely smokey grill taste in the dish. You could easily cook the veggies in a non-stick skillet over a medium heat on the stove top if that is easier. This dish was light and refreshing and was the perfect side to the pork steaks from Sojourner Farms that we were cooking up. It had a very subtle spicy kick from the peppers and a great bright flavor from the lime.

Southwest Rice Salad
serves at least 8 as a side dish, less if you are serving it as your main entree
adapted from Bon Appétit

2 cups long-grain organic brown rice
1/3 cup fresh lime juice
4 tablespoons olive oil, divided
1 garlic clove, minced
1 1/2 cups fresh corn kernels (cut from 2 or ears) or frozen corn kernels, thawed
1 large fresh poblano pepper, diced
1 seeded spicy banana pepper, diced
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 avocado, halved, peeled, diced
1 cup of canned organic black beans, drained and rinsed
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
freshly ground black pepper

Cook rice until just tender, follow directions on the package. Ours cooked for 50 minutes. Drain and rinse in cold water. Drain again. Meanwhile, whisk lime juice, garlic and 3 tablespoons of olive oil in small bowl. Season dressing to taste with salt and pepper.

Start your grill and get it to a medium-high temperature. Wrap the ears of corn in foil and place them on the grill. Toss the peppers, squash and zucchini with 1 tablespoon of olive oil and add to a grill pan. Sprinkle with salt and pepper. Place the grill pan on the medium-high grill. Cook the corn until it is done, approximately 10-15 minutes, cut off the cob once done and slightly cooled. Sauté the vegetables until they are just tender and starting to brown up a little, 15-20 minutes scrape into a large serving bowl. Add rice, beans, green onions, cilantro, and dressing toss to coat, top with avocado. Season with salt and pepper.

Did you make this recipe - or any others from the TY archives ? I get crazy excited when you guys make my recipes & I always love to see how they turn out!

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

The Star Ingredient: U.S.-grown brown rice

One of the best features of a restaurant-style salad is that they often contain a plethora of unique ingredients beyond just lettuce and protein. I worked at a restaurant for many years and there were always new salads being added to the menu with unique combinations of vegetables, nuts, seeds, fruits, and other add-ins.

U.S.-grown brown rice is a game-changer ingredient in this Southwest salad. And if you’re sceptical, let me guarantee you, rice totally goes great in a salad! Not only does this versatile pantry staple make the salad more filling and add in a great texture, it’s also a very healthy addition.

Rice is a fantastic source of minerals including magnesium, iron, and potassium, as well as vitamins like vitamin B6, which is vital for amino acid utilization in the body.

It is a naturally gluten-free grain and is a fantastic source of complex carbohydrates for long-lasting energy and fibre for healthy digestive function.

Storage Tip: U.S.-grown brown rice, unlike white rice, contains oil in the bran layer, so it has a limited shelf life of 6-months. To keep it fresh longer, store it in a cool place such as a refrigerator or freezer!

Recipe Summary

  • 1 (20 ounce) package 15 bean mixture, soaked overnight
  • 1 ham bone
  • 2 ½ cups cubed ham
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 5 large carrots, chopped
  • 1 (14.5 ounce) can diced tomatoes, with liquid
  • 1 (12 fluid ounce) can low-sodium vegetable juice
  • 3 cups vegetable broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chili powder
  • 3 bay leaves
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 3 tablespoons lemon juice
  • 7 cups low fat, low sodium chicken broth
  • 1 teaspoon kosher salt

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.

Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Southwestern Chopped Salad

Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this entree salad recipe will liven up your dinner table.

This post may contain affiliate links.

Confession: my friends and I were regulars at allthechains in high school. TGI Fridays, Carlos o’Kelly’s, CHILI’S – nothing was safe! I re-created Chili’s spicy, slightly-thick bowls of Chicken Tortilla Soup way back in 2012 (!) and am back with another copycat recipe that I used to order there on the regular: Southwestern Chopped Salad (though they call theirs Sante Fe Chicken Salad.) Regardless of what you’re calling it, this salad is still stuffed with all the same tasty ingredients!

A base of thinly shredded romaine lettuce is tossed with local sweet corn, creamy black beans and avocado, plus fresh pico de gallo and crushed blue corn tortilla chips which not only add a fabulous color to this beautiful dish, but a salty, satisfying crunch. While Chili’s drizzles their salad with ranch dressing plus a spicy santa fe sauce, to keep things simple and low-fuss I dressed my salad in Salsa Ranch Dressing aka salsa mixed with, you guessed it, ranch dressing.

It’s the simple life over here, folks, won’t you join me?!

I’m telling you, this dish is a treat to eat. Savory, sweet, fresh, crunchy, creamy – totally interesting. Since this salad has black beans for protein and is enormous, I kept it meatless, but if you want to divy up the recipe amongst four people instead of two or three, add grilled chicken, shrimp, or steak on top and you’re set!

Start by mixing up a batch of fresh Pico de Gallo. Before making my own PdG I was totally indifferent about the oft overlooked condiment served in tiny plastic cups next to burritos and nachos which, in my experience, almost always went untouched. Homemade PdG though? INSANE. Ridiculously good in this salad and/or dunked into with tortilla chips. It’s just a mix of chopped tomatoes, white onion, jalapeno, cilantro, lime juice, and salt. Simple ingredients, tons of flavor.

Fajita Caesar Salad

Add your desired amount of pico de gallo (aka what’s left after attacking it with chips) to a big bowl with 9oz shredded or chopped romaine lettuce, the kernels from 2 ears sweet corn, and 1/2 cup black beans then toss to combine.

Last step is to add 1 chopped avocado and a couple handfuls of crushed blue corn tortilla chips then drizzle with Salsa Ranch Dressing and toss again to combine. Scoop onto plates then dig in! I hope you enjoy this fresh and colorful summer feast!

Southwest Rice Salad

I had this rice salad that my mom made a few weeks ago and it reminded me of a Chipotle burrito bowl – which I love. I’ve since made it a few times and am loving it for a quick and healthy lunch. I changed a few things up from the original recipe…here is my version!

I love brown rice. So you will need to cook up about 2 cups and then rinse with cold water (exact recipe is at the end of the post).

Next, chop up a bunch of veggies. I used red bell pepper, celery, carrots and red onion.

Saute these along with some garlic until they are barely cooked. You still want them slightly crisp.

Chop up some tomatoes. I like to use grape tomatoes and quarter them.

Chop up a bunch of cilantro. I left cilantro out the first time I made the salad and it was 10X better the next time when I included it. Yummy!

Throw everything in along with some black beans and corn. I also added peanuts which is optional.

Mix up an easy dressing of olive oil, lemon juice, cumin and cayenne pepper and pour it over. This salad gets better and better the longer it sits in the fridge. So good the next day!

Recipe Summary

  • 8 ears fresh corn in husks
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 1 cup chopped fresh cilantro
  • ½ cup olive oil
  • 4 cloves garlic, peeled and minced
  • 3 limes, juiced
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 1 tablespoon hot sauce

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

Preheat grill for high heat. Remove silks from corn, but leave the husks.

Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.


For the steak:

Set up a gas or charcoal grill for medium-high direct heat.

In a small bowl, mix all the spices together. Then rub the mixture liberally on hanger steak. Let sit and come to room temperature.

Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.

For the dressing:

Place all salad dressing ingredients into blender or mixer then pour in olive oil slowly to incorporate all ingredients evenly. Set aside.

For the salad:

Rub corn, peppers and onion with olive oil and salt. When grill is ready, place veggies on the grill and char on all sides (being careful not to burn them, just grill marks). Remove and let cool.

Chop grilled veggies and place in a serving bowl with the lettuce, avocado and tomatoes. Slice steak against the grain and place on top of salad. Drizzle dressing over top. Sprinkle cheese over the salad and serve.


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