Mexican Rice Salad Recipe
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
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
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.
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:
- Grilled Cilantro-Lime Fish with Mango
- Slow Cooker Southwest Pulled Chicken
- Spectacular Speedy Shrimp
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