The perfect excuse to use up that leftover rice in your fridge—and love every bite.
This bright, zingy Santa Fe Rice Salad is one of those magical recipes that transforms random fridge finds into something crave-worthy. All it takes is a few fresh add-ins and a simple dressing to turn yesterday’s rice into today’s delicious lunch (or side… or wrap filling… or dinner if you’re flexible like that).
You’ll need just a handful of ingredients to get started: some vinegar, some garlic, some fresh cilantro. From there, the options are wide open. Think grilled chicken, black beans, green onions, red onions, avocado, tomatoes, salsa, even olives. Toss in what you love—or what needs to be used up. This salad is endlessly customizable and totally forgiving.
Try serving it in lettuce cups or tortillas, or just grab a fork and eat it straight from the bowl (no judgment). Whatever you do, let it sit for a while before serving. The flavors get better the longer they hang out, so this is a great make-ahead or meal prep option.
The last time I brought this to work, at least three colleagues asked for the recipe on the spot. It’s a keeper, especially here in Arizona where a cold, fresh dish like this can easily hold its own at dinner—though I’ll admit I still feel like dinner needs something hot. (Just me?) Maybe that’s why I love this so much for lunch. It’s fast, flavorful, and filling without feeling heavy.
Funny how food works, isn’t it? A simple bowl of rice, a few fresh ingredients, and a good dressing can become so much more than just a meal.
This Santa Fe Rice Salad has had quite the glow-up over the years. What started as a simple way to use up leftover rice has become a recipe filled with memories, gratitude, and a whole lot of love.
While I was recovering from a drunk driver wreck and unable to do much of anything for myself, the ladies from church stepped in and helped care for our family in so many ways. Several times a week, meals would appear at our door, and I will never forget that feeling of being loved and cared for when we needed it most.
I remember Allison Ellsworth making this salad for us, and her husband Kevin telling us how lucky we were to have this dish. I’m not sure I fully appreciated just how delicious and versatile it was that night, but I absolutely appreciated the love behind it. Looking back, that is what I remember most.
Because sometimes a recipe is about more than the ingredients. Sometimes it carries a story. Sometimes it reminds us of the people who showed up, filled our plates, and helped carry us through a hard season.
Now, years later, this little rice salad is getting another glow-up. I’m looking at it with fresh eyes and realizing it may be more than just a side dish or a quick lunch. Maybe paired with some grilled chicken or another protein, it deserves a place at the dinner table too.
Food has a funny way of changing with us. The recipes stay the same, but the seasons of life give them new meaning.
Real food. Real kitchens. Real love.–The Food Civilian
Santa Fe Rice Salad
Ingredients
- 2-4 c cooked rice I prefer short grain brown
- 1 bell pepper diced (any color is fine)
- 1-2 cans black beans rinsed
- 1 can sweet corn drained
- 1 red onion diced
Dressing:
- 1 bunch cilantro washed, bulk of stems removed
- 1/2 c olive oil
- 1/4-1/2 c vinegar white or red wine vinegar work best, pretty much any besides balsamic is fine
- 1 TBS dijon mustard
- 3-4 cloves garlic minced
- 1/4-1/2 tsp Ground cumin
- salt & pepper to taste (start with 1/2 tsp each. Freshly ground pepper is best)
Instructions
For salad:
- In large bowl, combine rice with remaining ingredients.
- Make and add dressing and mix well.
- Chill before serving.
For dressing:
- Combine ingredients in blender until creamy. If too thick, add some water or a little more vinegar.