Southwestern Rice Salad

by Jonathan Cheung

A colourful and healthy salad for a festive summer celebration – like Canada Day ?

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Canada Day rice salad


  • 1 1/2 cups / 375ml Dainty Brown rice
  • 1 Red Bell Pepper, seeded and diced
  • 1 Green Bell Pepper, seeded and diced
  • 1/4 small Red Onion, peeled and diced fine
  • 1 cup / 250ml frozen Corn, thawed
  • 1 small can Black Beans, drained and rinsed
  • 2 small Tomatoes, diced
  • 1 handful of Cilantro, chopped


  • 1/3 cup / 85ml Lime juice
  • 1/2 cup / 125ml Olive oil
  • 1Tbsp Honey
  • 1/2 tsp ground Cumin
  • 1/2 tsp. Smoked Paprika (optional)
  • 1/2 tsp. Garlic powder
  • 1 tsp Salt
  • Pepper



Place your rice in a rice cooker and add 3 cups of water. Cook, and when done cool the rice by spreading it on a baking sheet to cool for 10 minutes.


Place all the salad dressing ingredients in a jar with a tight fitting lid. Shake to combine.dressing


Combine the remaining ingredients in a large bow, add the cooled rice and toss to combine. Drizzle the dressing over the salad, taste and adjust seasoning with salt and pepper. Serve!

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