Hearty Chimichurri Rice Salad (Print Version)
# Ingredients:
→ Rice Salad Base
01 -
7-ounce package Tony Chachere's Creole Roasted Chicken Flavored Dinner Mix (or substitute rice cooked in chicken broth)
02 -
2½ cups water
03 -
2 tablespoons butter
→ Salad Ingredients
04 -
15-ounce can black beans, drained and rinsed
05 -
2 fresh corn cobs, cooked and kernels sliced off
06 -
1 green pepper, cubed
07 -
1½ cups cherry or grape tomatoes, quartered
08 -
3 green onions, sliced (green part only)
09 -
¼ cup red onion, finely chopped or minced
10 -
1 avocado, peeled and cubed (add just before serving)
→ Chimichurri Sauce
11 -
½ cup olive oil
12 -
½ cup fresh squeezed lime juice
13 -
1 cup parsley, packed
14 -
1 cup cilantro, packed
15 -
4 cloves garlic, minced
16 -
2 teaspoons Tony Chachere's Creole seasoning
17 -
1 teaspoon lemon zest
18 -
½ teaspoon dried oregano
# Instructions:
01 -
Cook Tony Chachere's Creole Roasted Chicken Flavored Dinner Mix according to package directions, using 2½ cups water and 2 tablespoons butter. Let cool after cooking.
02 -
Place corn cobs in a saucepan and cover with water (no salt). Bring to a boil, then cover and reduce heat for 2 minutes. Drain water. When cool enough to handle, slice kernels off cobs with a sharp knife.
03 -
Combine olive oil, lime juice, parsley, cilantro, minced garlic, Creole seasoning, lemon zest, and dried oregano in a blender or food processor. Pulse for a traditional rough texture or blend longer for a smoother sauce.
04 -
In a medium-sized mixing bowl, combine black beans, corn kernels, green pepper, quartered tomatoes, sliced green onions, and chopped red onion.
05 -
When rice has cooled, add it to the salad ingredients. Pour the chimichurri sauce over everything and gently toss to combine all ingredients.
06 -
Refrigerate the salad for at least 20 minutes and up to one day (without the avocado). Just before serving, add cubed avocado and toss very gently to incorporate.
# Notes:
01 -
Reserve a few salad ingredients to scatter on top just before serving for a fresh, appealing presentation.
02 -
You can also serve this salad with ingredients arranged in rows on a platter, then drizzle with chimichurri sauce.
03 -
This salad keeps well in the refrigerator for 1-2 days, though the avocado should always be added just before serving.