7-ouncepackage Tony Chachere’s Creole Roasted Chicken Flavored Dinner Mix(You can substitute rice cooked in chicken broth)
2½cupswater
2tablespoonsbutter
15-ouncecan black beansdrained and rinsed
2fresh corn cobscooked, kernels sliced off
1green peppercubed
1 ½cupscherry or grape tomatoesquartered
3green onionssliced (green part only)
¼cupred onionfinely chopped or minced
1avocadopeeled and cubed (Note: reserve avocado to prep and add to salad just before serving)
Chimichurri Sauce
½cupolive oil
½cupfresh squeezed lime juice
1cupparsleypacked
1cupcilantropacked
4clovesgarlicminced
2teaspoonsTony Chachere’s Creole seasoning
1teaspoonlemon zest
½teaspoondried oregano
Instructions
For Rice Salad
Cook Tony Chachere’s Creole Roasted Chicken Flavored Dinner Mix (rice) according to package directions. You will need to add 2 Tablespoons butter and 2½ cups water.
Place 2 corn cobs in a sauce pan and cover with water (do not add salt). Bring water to boil, then cover and turn down heat for 2 minutes. Drain water off corn. When corn is cool enough to handle, slice kernels off cobbs with a sharp knife.
While the rice cooks, prepare other salad ingredients and Chimichurri sauce.
n a medium-sized mixing bowl, mix together black beans, corn kernels, green pepper, cherry tomatoes, green onion and red onion.
When rice is cooled, add rice to salad ingredients.Pour Chimichurri sauce over salad and gently toss salad ingredients with sauce.
Chill at least 20 minutes and up to one day (without avocado.) Add avocado just before serving and toss very gently.
For Sauce
Combine all ingredients into a blender jar or food processor. Process or pulse for traditional rough chopped mixture. Blend longer for a smooth sauce.
Video
Notes
TIP 1: Reserve a few salad ingredients to scatter atop salad just before serving. This will help the salad have a clean fresh look.TIP 2: You may also choose to serve salad with individual ingredients lined up on a platter (see picture.) Drizzle with Chimichurri sauce and serve.