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Mexican Rice Salad

Gina
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.
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Ingredients
  

  • 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
  •  
  • Salad Ingredients
  • 2 1/2 cups cool cooked brown rice
  • 1 14 oz 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

Instructions
 

  • 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.

Notes

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.
 
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