Zesty Rice Salad (Print Version)
# Ingredients:
→ Base for Rice Salad
01 -
1 small (7 oz) packet of Tony Chachere’s Creole Roasted Chicken Mix, or use plain rice cooked in chicken stock
02 -
2 1/2 cups of water
03 -
2 tbsp of butter
→ Ingredients for Salad
04 -
1 can (15 oz) of black beans, rinsed and drained
05 -
2 ears of corn, boiled and kernels sliced off
06 -
1 green bell pepper, diced
07 -
1 1/2 cups of cherry or grape tomatoes, chopped into quarters
08 -
3 stalks of green onions, sliced (just the top parts)
09 -
1/4 cup of finely diced red onion
10 -
1 avocado, peeled and cubed (don’t add until serving time)
→ Chimichurri Dressing
11 -
1/2 cup of olive oil
12 -
1/2 cup of fresh lime juice
13 -
A packed 1 cup of parsley leaves
14 -
A packed 1 cup of cilantro leaves
15 -
4 garlic cloves, minced
16 -
2 teaspoons Tony Chachere’s Creole blend
17 -
1 teaspoon of grated lemon peel
18 -
1/2 teaspoon of dried oregano
# Instructions:
01 -
Follow the instructions on the packet of Tony Chachere’s Creole Roasted Chicken Dinner Mix. Use 2 1/2 cups of water along with 2 tbsp butter. Leave it to cool after cooking.
02 -
In a pot, cover your ears of corn with unsalted water. Bring it to a boil, then lower heat and cover for 2 minutes. Drain it and when it’s cool, cut the kernels off with a sharp knife.
03 -
In a food processor or blender, toss in the olive oil, parsley, lime juice, cilantro, minced garlic, the Creole seasoning, grated lemon rind, and oregano. Blend until it’s the texture you like—chunky or smooth.
04 -
Grab a mixing bowl and toss together the black beans, kernels of corn, diced green pepper, chopped tomatoes, red onion pieces, and green onion slices.
05 -
Once the rice has cooled, mix it into the bowl of salad ingredients. Pour the chimichurri over the top and give it a gentle mix.
06 -
Pop everything into the fridge for at least 20 minutes, or even overnight, but don’t add the avocado yet. Right before serving, add the avocado chunks and give the salad one last light stir.
# Notes:
01 -
Set aside a few of the salad toppings to sprinkle over the dish before serving—it’ll look nice and fresh.
02 -
Lay out all the ingredients on a serving plate row by row. Then drizzle the chimichurri sauce over the top for a fun presentation.
03 -
This dish stays good in the fridge for 1-2 days, but remember to add avocado only right before serving.