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Mexican Rice Salad

Prep Time: 10 minutes

Cook time: 30 minutes (rice)

Recipe makes: 6–8 servings (¾ cup as a main dish, 1/4–1/2 cup as a side dish)

What you need:

  • 1/2 cup cilantro
  • 1 clove garlic
  • juice of 2 limes
  • 1/4 c. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 red bell pepper, finely chopped
  • 1 can (15 oz.) unsalted, fat-free black beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 1 ear of raw corn, shaved/cut off the cob
  • 2 c. brown rice, cooked

Equipment and supplies:

  • Pot and water for cooking rice
  • Measuring cups and spoons
  • Knife and cutting board
  • Food processor or blender
  • Large bowl

What to do:

  1. Cook the brown rice according to package instructions. Drain and set aside.
  2. Make the dressing: In the bowl of a food processor (or blender), combine cilantro, garlic, lime juice, olive oil, salt, and pepper. Process until smooth, about 1 minute. Set aside.
  3. In a large bowl, gently toss together the bell pepper, beans, red onion, corn, and brown rice. Pour in dressing and stir gently to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

Nutritional analysis (per serving):

  • 360 calories
  • 10g protein
  • 16g fat
  • 2g sat. fat
  • 47g carbohydrate
  • 8g fiber
  • 0mg cholesterol
  • 20mg sodium
  • 4g sugars

Serves: 6-8

Serving size: 1/2 cup

Reviewed by: Meredith Parkinson, RD, LDN
Date Reviewed: 00-00-0000

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