Mexican Rice Salad

Mexican Rice Salad is a flavorful and colorful dish perfect for picnics, potlucks, or as a hearty side. It combines cooked rice with a variety of vegetables, and beans, and often includes a tangy dressing to bring it all together. Here’s a simple recipe to get you started. Feel free to adjust the ingredients based on your preferences or what you have on hand.

Ingredients

• 1 cup long-grain white rice, cooked and cooled
• 1 can black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen (thawed if frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 avocado, diced
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder

Dressing

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Prepare the Rice: Cook the rice according to package instructions. Let it cool to room temperature or chill in the refrigerator.
2. Mix the Salad: In a large bowl, combine the cooled rice, black beans, corn, red and green bell peppers, red onion, cilantro, jalapeño (if using), and avocado.
3. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, salt, and pepper.
4. Combine and Season: Pour the dressing over the rice salad and gently toss to combine everything evenly. Adjust the seasoning with salt, pepper, cumin, and chili powder to your taste.
5. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Give it a quick stir before serving and adjust any seasonings if necessary.

This salad is versatile and can be adapted in many ways. You can add protein such as grilled chicken, shrimp, or tofu to make it a complete meal. For a different twist, try using quinoa instead of rice. The salad is best enjoyed cold and can be stored in the refrigerator for up to 3 days.