Southwest Rice and Bean Salad with Sweet and Spicy Dressing

This southwest rice and bean salad is a tasty medley of rice, beans, corn, chicken, and is tossed with a delicious sweet and spicy dressing.

⭐️⭐️⭐️⭐️⭐️ This stuff is absolutely amazing! I added big chunks of avocado and tiny cherry tomatoes sliced in half along with fresh, seeded jalapenos and it is KILLER. I woke up this morning excited that I get to eat it again. -Marcie

5 Reasons to Make This Salad

If you are looking for the best way to change up your salad or dinner game, this southwest rice and bean salad is for you! Here are the reasons you should make it:

1. It is VERY easy to make. Throw all the salad ingredients in a bowl. Blend the dressing. Toss the dressing with the salad, and you’re good to go.
2. It is the perfect salad to make if you have leftover rice hanging out in your fridge!
3. The flavor is through-the-roof delicious. The dressing is sweet and just a little bit spicy with warm smoky flavors that go so well with the rice, chicken and beans.
4. It is packed with fiber and protein!
5. This salad is adaptable to so many different add-ins. I’ve given a big list below. ⬇️

Important Ingredients Notes

• Cooked rice: This salad works great with cooked white, brown, or wild rice (or a combination!). It would also be great with quinoa or a quinoa and rice blend.
• Black beans: Drain and rinse the canned black beans before using.
• Pinto beans: Drain and rinse the canned pinto beans before using. You could easily sub in another type of beans for the pinto or black beans, if desired.
• Corn: The recipe calls for canned corn, but it also works great with fresh corn kernels or frozen corn kernels that have been thawed. The frozen roasted corn kernels from Trader Joe’s are super tasty here.
• Cooked chicken: This recipe is super easy if you have rotisserie chicken meat. Shred or chop the chicken for the salad.
• Green onions: The green and white parts of the onions can be chopped to use in the salad.
• Oil: I prefer using olive oil in the dressing, but you can use another type of oil.
• Lime juice: Fresh lime juice is best for maximum flavor.
• Pickled jalapeños: Look for pickled/brined jalapeños in a jar. You can add more or less jalapeños depending on your preference. As written, the dressing has a mild spice level, so if you’re looking for more heat, add a few more jalapeños.
• Red wine vinegar
• Brown sugar: This ingredient helps balance the smoky, mildly spicy flavors in the dressing.
• Chili powder
• Cumin

Variations and Add-Ins

There are so many ways to vary and elevate this salad. Here are just a few ideas:

• Add chopped cilantro, diced tomatoes or avocados to the salad.
• Serve the salad warm wrapped in warm tortillas with cheese (or make into quesadillas and crisp up in a skillet or on a griddle).
• Use finely chopped red onions or chives in place of the green onions.
• Use a can of green chiles in place of the jalapeños.
• Swap out the rice for quinoa or another grain of choice.

SO many people have commented that they wish they hadn’t waited so long to make this salad. It is a winner! I’ve been making it for over 15 years (!!), and it is still a recipe I turn to when I need a salad that will get rave reviews.

It is a perfect option for when you need to bring a dish to a potluck or event, but it is also perfect for a super easy weeknight dinner. We love this one and hope you will too!

Southwest Rice and Bean Salad with Sweet and Spicy Dressing

Yield: 10 -10 Servings

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

4.77 stars (60 ratings)

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Ingredients

• 4 to 5 cups cooked rice, slightly warm or at room temperature (white, brown, wild rice or a combination)
• 15-ounce can black beans, drained and rinsed
• 15-ounce can pinto beans, drained and rinsed
• 12-ounce can corn, drained (see note)
• 2 cups cooked chopped or shredded chicken
• 4 green onions, chopped

Dressing:

• ⅔ cup canola, vegetable or olive oil (see note)
• ¼ cup fresh lime juice
• 4 pickled jalepeno pepper rounds (from a jar) – use more for a bit more heat, if desired
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt

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Instructions 

• For the salad, add all of the salad ingredients together in a large bowl and toss lightly.
• For the dressing, add all the dressing ingredients to a blender and process until well-combined.
• Pour the dressing over the salad ingredients and toss to combine. Taste and season with additional salt and pepper, if needed (important!).
• Serve warm, at room temperature, or chilled. The salad can be assembled and refrigerated for 1 to 2 hours before serving.

Notes

Rice: This salad would also be delicious with cooked quinoa or a quinoa/rice blend in place of the rice.

Corn: In place of the canned corn, you can use fresh corn kernels (no need to cook, just cut off the cob and add to the salad) or frozen corn kernels that have been thawed. 

Oil: Over the years, I’ve cut back the oil to 1/2 cup and the dressing (and salad) still turns out stellar.

Salt: The amount of salt this salad needs is largely dependent on the salt content of the canned ingredients, as well as how much salt was used to cook the rice. So make sure to taste the salad after assembling and add additional salt (and pepper), if needed.

Add-ins and Variations:

• Add chopped cilantro, diced tomatoes or avocados to the salad.
• Use finely chopped red onions or chives in place of the green onions.
• Serve the salad warm wrapped in warm tortillas with cheese (or make into quesadillas and crisp up in a skillet or on a griddle).
• Use a can of green chiles in place of the jalapeños.

Author: Mel

Course: Salad

Cuisine: American

Method: No-Bake

Serving: 1 Serving, Calories: 507kcal, Carbohydrates: 78g, Protein: 17g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 19mg, Sodium: 280mg, Fiber: 8g, Sugar: 4g

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Recipe Source: from Mel’s Kitchen Cafe (my cousin-in-law, Tami, sent me the recipe!)

Recipe originally published September 2009; updated June 2026 with new recipe photos, notes, etc.

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