Mexican Rice Salad is the perfect budget-friendly salad bursting with flavor and is a hearty dish made with black beans, whole grain brown rice, fresh, colorful veggies all tossed in a cilantro lime dressing.
3 tablespoons cold-pressed olive oil
2 tablespoons lime juice
1/2 teaspoon lime zest
1 teaspoon pink Himalayan salt
1/2 cup finely chopped fresh cilantro
1 teaspoon cumin
1 1/2 teaspoon finely minced fresh garlic
2 1/2 cups cool cooked brown rice
1 14oz can black beans, drained and rinsed
1 cup chopped variety of red, orange, yellow and green bell pepper
1/2 cup of Roma tomato cut into small cubes
1/4 cup tomatillos cut into small cubes
1 small jalapeño, finely chopped, seeds removed
1 cup shoe peg frozen corn that has been blanched in boiling water for 30 seconds then drained with cold water.
1/2 cup finely chopped sweet onion
Prepare dressing: In a small mixing bowl, whisk together olive oil, lime juice, lime zest, cilantro, cumin, and garlic. Allow to sit while preparing the rest of the salad so the flavors can infuse.
Mix main ingredients: In a medium-size bowl, add, cool brown rice, black beans, tomatoes, tomatillos, bell peppers, jalapeños, corn, and onion.
Toss with dressing: Pour dressing over the rice and vegetables, toss well to evenly coat. Add salt and pepper to taste.
Can I serve this salad as a warm vegan main dish?
Yes, Mexican Rice Salad makes a great no-meat budget-friendly main dish. Instead of serving veggies raw, sauté the peppers, onion, and corn in a frying pan with a drizzle of olive oil. Only saute for a short time, you wanted vegetables lightly cooked, not soft and mushy. Then add the tomatoes, tomatillos, and beans, heating just until warm. Toss with warm rice and room temperature dressing.
*note: It is best to cook frozen corn due to possible bacteria contamination.