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 great 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 the Mexican Rice Salad  

1. 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.  
2. Rinse cooked rice under cold water and drain. Place in a large bowl.  
3. In a small skillet, sauté green pepper, onion, and carrot in canola oil until crisp-tender. Add garlic and cook for one minute.  
4. Combine cooked vegetables with rice.  
5. Add corn, beans, tomatoes, peanuts, and cilantro to the rice and stir well.  
6. To make the dressing, in a separate bowl, combine olive oil, lime juice, cayenne, and cumin and mix well.  
7. Pour dressing over rice and toss to coat.  
8. 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: