by Andrea Holwegner | Apr 17, 2021

This healthy and delicious salad will be your go-to barbecue side dish this summer 

Cool, crunchy, spice and zesty – this Mexican rice salad has flavors and textures everyone enjoys. It will become your new favorite side dish to have on hand in the fridge for a quick lunch or to serve along with grilled meat or fish during the summer. It tastes so good you’ll forget that it’s also a grest source of protein and fiber from beans and black rice.  

Makes 12 servings (serving size ¾ cup)  

What you Need  

Salad:  

1 1/3 cup water  

2/3 cup uncooked brown rice  

¾ cup chopped green pepper  

½ cup chopped red onion  

1 medium carrot, chopped  

1 Tbsp canola oil  

3 cloves garlic, minced 

1 can corn, drained  

1 can (15 oz) black or pinto beans, drained and rinsed  

2 medium plum tomatoes, diced 

1 cup unsalted peanuts  

1/3 cup minced fresh cilantro  

Dressing

2/3 cup olive oil  

1/3 cup lime juice 

½ to 1 ½ tsp cayenne pepper 

½ tsp ground cumin  

How To Prepare Mexican Rice Salad  

• In a large saucepan bring water and rice to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand 5 minutes.  
• Rinse cooked rice under cold water and drain. Place in large bowl.  
• In a small skillet, sauté green pepper, onion, and carrot in canola oil until crisp-tender. Add garlic and cook for one minute.  
• Comgine cooked vegetables with rice.  
• Add corn, beans, tomatoes, peanuts and cilantro to rice and stir well.  
• To make dressing, in a separate bowl, combine olive oil, lime juice, cayenne and cumin and mix well.  
• Pour dressing over rice and toss to coat.  
• Cover and refrigerate until ready to serve.  

Nutritional Information 

290 Calories 

22 g Carbohydrates 

6 g Protein 

20 g Fat. 

4 g Fibre 

Add a sweet twist to your salad by adding some chopped mango, pineapple or avocado to your Mexican rice salad! Use the leftovers in a burrito, or try serving it with one of these other tasty recipes:  

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