Cowboy Rice Salad

Tex-Mex rice blend brings together bright summer tastes and contrasting textures with each bite. This unique spin on classic cowboy caviar swaps the traditional tortilla chips for rice, making a filling, satisfying mix that's perfect as either a meal companion or standalone lunch when summer heat has you wanting something cool yet filling.

I whipped this up last year when my neighbor kept dropping off extra corn from his garden. After my third round of regular cowboy caviar that week, I needed something fresh but wanted those same zippy flavors. Throwing in rice changed everything—it really soaks up the chimichurri and turns a simple dip into something you can call dinner.

Vibrant Summer Components

• Cajun rice creates a tasty foundation with just enough spice to keep it interesting—grabbing the boxed stuff makes this super easy
• Farm-fresh corn sliced right off the cob gives sweet little bursts that frozen stuff can't quite match—though frozen works fine off-season
• Cherry tomatoes add juicy pops that lift each forkful—cut them in half or quarters based on how big they are
• Black beans pack in protein and substance—canned ones are totally fine when washed thoroughly
• Green pepper adds necessary snap and color—chop it tiny for the best mix-in
• Red onion cuts through the sweeter stuff—soak in cold water for a bit if you want it milder
• Avocado brings that smooth creaminess that balances out the tangy parts—mix it in last to stop it turning brown
• Fresh Parsley, Cilantro, Garlic, Lime Juice, Lemon Zest, Olive Oil, and Creole Seasoning for Chimichurri Sauce.

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Bowl Assembly Steps

Rice Base

Start by cooking your Cajun rice following the box instructions. The Tony Chachere's mix puts in tons of flavor without any extra work from you. After it's done, spread it on a cookie sheet to cool down fast—warm rice will keep cooking your other stuff and make the fresh bits go limp.

Vegetable Handling

While your rice cools off, get your veggies ready. Slice the corn off the cob, standing it up in a bowl to catch all the sweet juice with the kernels. Chop your peppers and onions into tiny, even bits that will mix through the whole salad. Cut your cherry tomatoes in half and wash your black beans really well.

Sauce Creation

Mix up the chimichurri by throwing fresh parsley, cilantro, garlic, lime juice, lemon zest, olive oil, and Creole seasoning in a blender. Just pulse it a few times to keep some chunks instead of making it totally smooth—those little herb pieces give flavor bombs throughout your salad.

Easy Mixing

Once your rice is totally cool, throw it in a big bowl with the black beans, corn, green pepper, tomatoes, and onions. Pour most of the chimichurri over everything and fold it all together softly. Save some sauce to drizzle on top right before you serve it.

Last Additions

After cooling the salad for at least 20 minutes so flavors can mix together, cut up your avocado and very carefully fold it in just before people eat. This stops it from turning brown and keeps it nice and creamy. For a pretty look, sprinkle some saved veggies on top with a last swirl of chimichurri.

My family wasn't sure the first time I brought this instead of our usual cowboy caviar to a cookout. My brother-in-law, who always says he "can't stand rice salads," took a tiny bit to be polite and ended up coming back for two more helpings! Now we always bring it to summer get-togethers, and I pack extra copies of the instructions because someone always wants them.

Perfect Pairings

This adaptable dish goes great with barbecued meats, particularly chicken or beef with southwest spices. For a full vegetarian dinner, serve it with grilled portobello mushrooms. It's fantastic stuffed into lettuce cups for a lighter option, or you can spoon it into pepper halves and bake them for a colorful stuffed veggie twist.

Tasty Twists

Toss in some grilled chicken or shrimp for an all-in-one meal that's great for busy weeknights. Switch the black beans for pintos and add chopped jalapeños for more Tex-Mex flavor. In autumn, try swapping the corn for cubed roasted sweet potatoes and mix in some toasted pumpkin seeds for a seasonal take that's still super nutritious.

Prep-Ahead Pointers

This mix is ideal for planning ahead—fix all parts except the avocado up to two days early and keep in the fridge. The tastes actually get better as they blend together. For parties away from home, bring the whole avocado and cut it up when you get there for the freshest look. If making way ahead, keep some chimichurri separate to brighten up the salad just before eating.

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Smart Cooking Tricks

• Make your rice with a bit less water than the package says to keep it firm enough for the salad
• For a pretty display, use a see-through glass bowl to show off all the bright colors inside
• If you want it less spicy, use plain white or brown rice instead and go easier on the seasonings in your chimichurri mix

The first time I took this to our street's block party, it was gone so fast I barely got any myself! My older neighbor who grew up on a Texas ranch told me it reminded her of what her mom made during corn harvest. She said the ranch hands would come in from the fields and load their plates with it—that's why I started calling it "cowboy rice salad." Real western food or not, it sure vanishes as if hungry cowboys were around!

Frequently Asked Questions

→ Can I prepare this dish beforehand?

You bet! Make the salad the day before, but hold off on adding avocado until just before serving. Chimichurri sauce can stay fresh if made 2-3 days in advance.

→ What can I use instead of Tony Chachere's rice?

Swap it with 2 cups of plain cooked rice, seasoned with 1-2 teaspoons of Creole spice mix. Use veggie broth for a full vegetarian option.

→ Is frozen corn okay to use?

Totally! Use about 1½ cups of thawed frozen corn. For added flavor, try browning it in a hot pan before tossing it in.

→ How long will leftovers stay good?

It’ll last 2-3 days in the fridge without the avocado. The chimichurri may lose its bright color but will taste just as good.

→ Is this dish spicy?

There's a slight kick from the Creole spice, but you can tone it down by using less or replacing some with salt.

→ Can I make a vegan version of this?

Of course! Use olive oil instead of butter for the rice, and cook it with vegetable broth instead of chicken broth.