Quick Mexican Brown Rice Salad and Dressing
Quick Mexican Brown Rice Salad & Dressing is a cold Mexican rice salad that bursts with fresh flavors. You can make this salad in under 20 minutes using my shortcut tips.
Ingredients
Dressing
- 3 tablespoons olive oil cold-pressed
- 2 tablespoons lime juice fresh squeezed
- 1 teaspoon lime zest be sure to wash your lime before zesting
- 1/4 teaspoon salt
- 1/2 cup finely chopped fresh cilantro Chopped into fine pieces.
- 1 teaspoon cumin
- 1 1/2 teaspoon garlic peeled and minced fresh garlic
Rice Salad
- 2 1/2 cups brown rice cooked and cooled
- 14 oz black beans canned, drained and rinsed
- 1/3 cup red bell pepper diced into small pieces
- 1/3 cup green bell pepper diced into small pieces
- 1/3 cup orange bell pepper diced into small pieces
- 1/3 cup yellow bell pepper diced into small pieces
- 1/2 cup tomato Roma, cut into small cubes
- 1/4 cup tomatillos remove husk, wash off sticky coating and dice into small pieces
- 1 teaspoon jalapeño finely chopped, seeds removed; you can add more or less depending on how you like your spiciness
- 1 cup corn Frozen: shoe peg frozen corn that has been blanched in boiling water for 30 seconds then drained with cold water. Canned: drained
- 1/2 cup onion sweet yellow onion, diced into very small pieces
Instructions
- Whisk together olive oil, lime juice, zest, cilantro, cumin, and garlic in a small mixing bowl. Another option would be to put all the ingredients into a jar with a tight-fitting lid and shake well.3 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon lime zest, 1/2 cup finely chopped fresh cilantro, 1 teaspoon cumin, 1 1/2 teaspoon garlic, 1/4 teaspoon salt
- Set the dressing asside while preparing the rest of the salad so the flavors can infuse.
- Cook brown rice. Allow cooling for. a few minutes before mixing with other ingredients unless you make this a warm salad. Both warm and cool rice would be good.2 1/2 cups brown rice
- In a medium-sized bowl, add cool brown rice, rinsed and drained black beans, diced tomatoes, tomatillos, bell peppers, jalapeños, corn, and onion.14 oz black beans, 1/3 cup red bell pepper, 1/3 cup green bell pepper, 1/3 cup orange bell pepper, 1/3 cup yellow bell pepper, 1/2 cup tomato , 1/4 cup tomatillos , 1 teaspoon jalapeño, 1 cup corn, 1/2 cup onion
- Shake the dressing well and pour over the rice and vegetables. Toss to coat evenly.
- Add salt and pepper to taste.
Notes
Leftovers: You could double this recipe so you have leftovers for the next day's lunch. Place in an air-tight container in your fridge for up to 4 days. You can eat it cold or warm it up slightly in a microwave.
