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Recipes Carnivore
Cajun Chicken Salad with Brown Rice & Black Beans

This simple to make Cajun chicken, brown rice and black bean salad tastes delicious and travels well, making it a great dish for any picnic or braai.


  • 1 x 400 g Rhodes Quality Black Beans
  • 1 x 400 g Rhodes Quality Whole Kernel Corn
  • 10 ml (2 t) salt
  • 5 ml (1 t) black pepper
  • 5 ml (1 t) cayenne pepper
  • 5 ml (1 t) dried oreganum
  • 5 ml (1 t) dried thyme
  • 2.5 ml (1/2 t) paprika
  • 400 g chicken breast fillets


  1. To make the Cajun spice, simply mix all the ingredients together.
  2. Sprinkle the Cajun spice over the chicken breasts.
  3. Heat the oil in a non-stick frying pan and fry the chicken breasts over medium heat, turning during frying until cooked through.
  4. Remove from the heat and leave to stand for a few minutes before slicing.
  5. Pour the Rhodes Quality Black Beans out into a colander.
  6. Rinse well with cold water until the water runs clear.
  7. Leave to stand until the beans are well drained.
  8. In large bowl, gently combine the beans, brown rice, Rhodes Quality Whole Kernel Corn, chopped peppers and onion.
  9. To make the dressing, mix the olive oil and lemon juice together.
  10. Whisk until well blended.
  11. Season the dressing to taste.
  12. Pour the dressing over the rice salad and stir to mix.
  13. Season to taste.
  14. Stir in the chopped coriander leaves, top with the Cajun chicken and refrigerate until serving.

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