Southwestern Rice Salad
A vibrant southwestern rice salad packed with fresh vegetables, spicy jalapenos, and zesty lime dressing, perfect for a light, flavorful meal or side dish. Suitable for picnics and summer gatherings.
Ingredients
- 1/3 cup olive oil ⓘ
- 1/2 cup sour cream ⓘ
- 1 tablespoon lime juice ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/4 teaspoon sugar ⓘ
- few dashes ground red pepper ⓘ
- 2 1/2 cups cooked long-grain rice ⓘ
- 2 teaspoons finely diced fresh or bottled hot jalapeno peppers ⓘ
- 3/4 cup sliced ripe olives ⓘ
- 1/2 cup corn ⓘ
- 1/2 cup diced red pepper ⓘ
- 1/2 cup diced, seeded tomato ⓘ
- 1/4 cup sliced green onions ⓘ
- 2 tablespoons finely chopped fresh cilantro ⓘ
- 1 small avocado, pitted, peeled and cubed ⓘ
- salt and pepper to taste ⓘ
Instructions
- Combine olive oil, sour cream, lime juice, ground cumin, sugar, and ground red pepper in a bowl.
- Stir or shake well to mix the dressing.
- Immediately pour the dressing over the cooled cooked rice in a medium bowl.
- Add sliced ripe olives, corn, diced red pepper, diced tomato, sliced green onions, cubed avocado, chopped cilantro, and diced jalapeno peppers.
- Gently toss all ingredients to combine and season with salt and black pepper to taste.
- Serve the salad chilled or at room temperature.
Tips & Substitutions
For a creamier texture, consider adding Greek yogurt in place of sour cream. If you prefer a milder flavor, substitute sweet bell peppers for jalapenos. To enhance the dish, mix in some black beans or serve with a side of Mexican 5 Layer Dip for a flavorful twist. Fresh lime zest can also brighten the salad.
Serving Suggestions
Serve this Southwestern Rice Salad as a refreshing side dish at barbecues or potlucks. It pairs beautifully with grilled chicken or shrimp. For a complete meal, serve it alongside Walking Tostado Dip or as a filling in a wrap. Garnish with additional cilantro for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the avocado's freshness, consider adding it just before serving. If you prefer to reheat the rice, do so gently in the microwave, adding a splash of water to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Rice Salad contains roughly 440 calories, with 8g protein, 39g carbohydrates, and 32g fat. It is an excellent source of vitamin C (173% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1291mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just hold off on adding the avocado until right before serving to keep it fresh. The flavors actually improve as they meld, making it a great option for meal prep or gatherings.
What can I substitute for rice?
If you're looking for a healthier alternative, quinoa or cauliflower rice works well in this salad. Both options provide a unique texture and flavor while keeping the dish light. Just make sure to adjust cooking times as necessary for these substitutions.
Is this salad suitable for vegetarians?
Absolutely! This Southwestern Rice Salad is a fantastic vegetarian option, packed with flavor and nutrients. It's perfect for those looking to enjoy Mexican recipes without meat, making it a versatile dish for any gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).