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Mexican Rice Salad
Servings:
6
-8
Prep Time:
15
minutes
mins
Total Time:
15
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
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
Instructions
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.