Mexican Rice Salad
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This Mexican Rice Salad is delicious to serve as a salad or dip for a Mexican Fiesta party!
Friends, I did something this past weekend that I’ve never done before. I missed a party! Having RSVP’d while I was in Italy, I knew the date of the party, and what to bring, but missed one important piece to the text message. The party was from 1-5 pm; I read 5 pm! So, yes, my husband and I missed the party (a larger party). I apologized to our gracious friend, and asked if we’d ever be invited again. LOL. Of course she said that would be a possibility :)
I had made a giant Mexican Rice Salad, and was so excited to bring this dish. Since then, we’ve been eating it every day, and probably will for a week. HA!
I’m glad we can be honest with our friends when we make mistakes. I’ve been very blessed to developed some incredibly deep and authentic relationships over the years. I really appreciate some of my older (sturdy) friendships in life … like childhood friends, and friends I went through my single years (20’s) with. Healthy friendships require commitment, honesty, and and effort. Forgiveness is important, too, especially if the friendship doesn’t turn out the way you thought it should. Here’s one thing that I have learned: If someone is easily offended by you, or not happy for you, or in your corner like a good friend should be, then they probably are not a good friend. It’s okay to occasionally evaluate our friendships and where we are headed in life. Life is short!
Here are a few things that I have learned about good friendships:
1. I believe in initiating, which is why I host so many parties. When I want to see my friends (who bring me so much joy), I set up a dinner party. It doesn’t have to be fancy; it’s more important that I follow through and make it happen. I also keep in touch with my friends through email and texting. I send them a little note when I’m thinking about them.
2. I believe in listening. Part of hosting a party, whether with my husband and a couple or two, or with a bunch of girlfriends, is asking questions around the table about our guests’ lives. When we’re sitting around the table, we’re captive to eye contact, listening, and engaging with one another. Another reason why the table experience is so important! Being interested in others’ lives, asking questions, and learning more about the people in your life sure makes life worth living. I never want to be in a rut, only thinking about myself. Yuck.
3. I believe in celebration. Think about the good in each of your friends’ lives. What can you do to take those qualities and celebrate them? I know, if you’re an introvert, it’s hard to verbalize what you are feeling, but there are other ways to show that you care. Figure out your love language, and then invest in your friends!
I like to think of the friendships in my life as ONE BIG flower bouquet. Mixed with bright beautiful colors.
When we do the hard, intimate work of friendship, we bring a little more of the divine into daily life. —Shauna Niequist
Mexican Rice Salad
If you’re gearing up for Cinco de Mayo in a few weeks, or you’re planning a Mexican feast, this is a delicious salad (or dip).
Cook ahead of time a bit pot of Costco’s SunWest Organic Sprouted Medley Rice, using leftovers for this salad.
The salad that I made … when we missed the party. Sigh.
Mexican Rice Salad
- 3 cups cooked rice, I use SunWest Organic Sprouted Medley
- 1 15 ounce can Bush’s Kidney Beans, rinsed and drained
- 1 15 ounce can Bush’s Black Beans, rinsed and drained
- 1 15.25 ounce can whole kernel corn, drained
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 2 jalapeno peppers, seeded and diced
- 4 Tbsp. olive oil
- 1-2 lime, zested and juiced (depending on preferred flavor)
- 1/2 cup chopped cilantro leaves
- 1 tsp. minced garlic
- 1 tsp. honey
- 1 1/2 tsp. ground cumin
- Salt to taste
- 1 cup crumbled queso fresco or cotija cheese, optional
- In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, and jalapeno peppers.
- In a small bowl add the olive oil, lime zest and juice, cilantro, garlic, honey, and cumin. Stir until mixed.
- Lightly toss all ingredients with the dressing; sprinkle with salt to taste.
- Refrigerate salad for 1 hour, toss again, and serve.
More rice salad recipes:
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