Cowboy Rice Salad Recipe
By Noble Veggies
🔪Prep Time: 15 mins
👩🍳Cook Time: 13 mins
¼ cup fresh lime juice
3 tbsp of olive oil
¼ cup of salsa
1 tsp. powdered cumin
½ tsp. salt
2 cups cooked rice white or brown
1 cup of corn kernels
1 can black beans drained and rinsed
1 cup small cherry tomatoes cut in half
3 green onions thinly sliced
¼ cup chopped fresh coriander
1Cook the rice as directed on the package and let it cool
2In a small bowl, combine lime juice, oil, salsa, cumin and salt.
3In a large bowl, mix rice and vegetables
4Pour the lime juice mixture over the rice mixture and mix well to coat.
5Add coriander, mix.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.