Cowboy Rice Salad (Print Version)
# Ingredients:
→ Base for Rice Salad
01 -
A 7-ounce pack of Tony Chachere's Creole Roasted Chicken Flavored Dinner Mix (can swap with rice cooked using chicken broth)
02 -
2 and a half cups of water
03 -
2 tbsp butter
→ Salad Add-Ins
04 -
1 can of black beans (15 ounces), rinsed and drained
05 -
Cooked kernels from 2 fresh corn cobs
06 -
Diced green bell pepper
07 -
1½ cups of halved or quartered cherry or grape tomatoes
08 -
Only the green parts of 3 green onions, thinly sliced
09 -
Minced or very finely diced red onion (¼ cup)
10 -
1 avocado cut into small cubes (add just before eating)
→ Chimichurri Dressing
11 -
Half a cup of olive oil
12 -
Fresh lime juice, half a cup
13 -
A packed cup of parsley
14 -
Fresh cilantro leaves tightly packed into a 1-cup measure
15 -
Four garlic cloves, minced
16 -
2 tsp Tony Chachere's Creole seasoning
17 -
Zest of 1 lemon (about 1 tsp)
18 -
Dried oregano, ½ tsp
# Instructions:
01 -
Follow the pack instructions for Tony Chachere's Roasted Chicken Dinner Mix, using 2 and a half cups of water alongside 2 tbsp butter. Allow it to cool completely after cooking.
02 -
Pop the corn cobs in a pot and cover with unsalted water. Boil, then lower the heat, cover, and cook for 2 minutes. Drain and let the corn cool. Cut off the kernels using a sharp knife once they're cool.
03 -
Toss lime juice, olive oil, parsley, cilantro, minced garlic, lemon zest, Creole seasoning, and oregano into a blender or a food processor. Pulse briefly for a chunkier sauce or blend longer for something smoother.
04 -
Mix the black beans, corn kernels, diced green pepper, chopped red onion, sliced green onions, and quartered tomatoes in a medium-sized bowl.
05 -
Once the rice has cooled, put it in with the rest of the salad mix. Pour the chimichurri sauce over it all and stir gently to coat evenly.
06 -
Pop the salad into the fridge for at least 20 minutes (or up to a day without avocado). Just before serving, gently fold in the avocado pieces.
# Notes:
01 -
Hold back a bit of each salad ingredient to sprinkle on top before serving for a pretty look.
02 -
Another option: arrange all ingredients in rows on a platter and drizzle the chimichurri over the top.
03 -
The salad will store nicely in the fridge for 1 to 2 days, though save the avocado until you're ready to serve.