Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Cowboy Rice Salad (recipe of recipetineats.com)

Ingredients
4 1/2 cups cooked brown rice
1 bbq chicken

DRESSING:
1/3 cup lime juice, plus more to taste
1/2 cup olive oil
1 1/2 tbsp honey
1/2 tsp chipotle powder (sub with smoked paprika + cayenne pepper)
1/2 tsp cumin powder
1/2 tsp garlic powder (or 1 garlic clove, minced)
3/4 tsp salt
Black Pepper

SALAD:
1 red capsicum/bell pepper , diced
1 green capsicum/bell pepper , diced
1 small red onion , chopped
1 x 400g (14oz) corn kernels , drained
1 x 400g (14oz) black beans , drained and rinsed
3 tomatoes , watery seeds removed then diced
1 cup coriander/cilantro leaves , roughly chopped (Note 2)

Instructions
Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.
Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve.
Fantastic served straight away and even the next day!

Recipe Notes:
1. I like making this with brown rice because I like the slight nutty flavour, I think it adds more interest to the salad. However, it’s super terrific made with white rice too.
If using white rice (normal, not jasmine/basmati or other fragrant white rice), it’s best to use long grain rice. Next best is medium grain. Short grain and sushi rice will be a too sticky for this rice salad, in my opinion.
If using WHITE RICE, you will need 1 1/2 cups of uncooked rice.
2. Coriander/cilantro is a pretty staple herb for a Southwestern salad! However, if you do not like / have it but are busting to make this salad (I don’t blame you), I think the best sub is either 1 1/2 cups of finely sliced shallots / scallions or 3/4 cup finely chopped chives. Different flavour, but still a nice burst of freshness to replace the coriander. Parsley will also be a suitable substitute (3/4 cup chopped) however I don’t think it adds flavour as much as the other subs I suggested.
3. Storage: Keeps for 3 days in the fridge.

4. This rice salad is my rice salad version of this famous Cowboy Caviar by Culinary Hill!

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