• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Mexican Rice Salad

Mexican Rice Salad

October 19, 2016 By Diane Smith 10 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

Incorporating more whole grains into your diet is one of the healthiest things you can do. But, that also means eliminated sources of refined carbs, such as white bread or white rice. With the addition of beans, veggies and avocado, this Mexican Rice salad is super veggie-powered.

Mexican Rice Salad

I always like to make a batch of grains, usually 4 cups cooked so I can use them throughout the week.

In the case of rice, especially brown rice, you should prepare it by first, rinsing, then adding more water than it normally calls for. About a ratio of 6 cups of water to 1 cup of rice.

That will negate the possible arsenic that can be in some rice. Yes, unfortunately, some rice has arsenic. Of course, you can make this salad with other grains, quinoa, bulgur, barley, or farro, too. Be sure to read more about The Lowdown on Arsenic in Rice.

vegan Mexican Rice Salad in white serving dish

Here’s the latest from Consumer Reports, “the inorganic arsenic content of rice varies greatly depending on the type of rice and where it was grown.

Try more plant-based side dishes:

  • Butternut Squash, Brussels Sprouts, Apple Stuffing
  • Roasted Squash Salad with Pomegranate and Pepitas
  • Mashed Cauliflower with Gravy
  • Sauteed Greens

White basmati rice from California, India, and Pakistan, and sushi rice from the U.S. on average has half of the inorganic-arsenic amount of most other types of rice.” Click here to read the whole article, “How Much Arsenic is in Your Rice.”

Mexican Rice Salad

This recipe is easy and requires very little cooking. Just prepare your brown rice and chill. While the rice is cooling, prepare your vegetables by chopping up 1 cup of grape tomatoes, 1 cup of jicama, 1/2 cup red bell pepper, 1/3 cup green onions, your avocado and cilantro.

Toss these ingredients, less the avocado (save until ready to serve), in a large bowl. Whisk together your dressing ingredients and pour it over your rice mixture. Chill for at least 30 minutes, though, overnight will give you the best flavor.

This rice is a great addition to any meal, and even hearty enough to be served alone with plenty of fiber and protein.

This recipe is Plantricious Friendly because it meets the following guidelines.

"Cooking with Plantricious Friendly Guidelines" Seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.

I’d love to hear your feedback in the comments below for this Mexican Rice Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

 

Mexican Rice Salad
Print Recipe
4 from 24 votes
Save Saved!

Mexican Rice Salad

This Mexican Rice Salad is veggie-powered and full of fiber. Hearty enough for a family meal and colorful for a party or potluck.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Servings: 4 servings

Equipment

  • Stainless Steel Pot Set
  • Colander
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • Whisk

Ingredients

Salad

  • 2 cups cooked brown rice chilled
  • ¾ cup low-sodium black beans use canned, rinsed and drained, or 3/4 cup homemade
  • 1 cup grape tomatoes chopped
  • 1 cup jicama chopped
  • ½ cup red bell pepper chopped
  • ⅓ cup green onions sliced
  • 1 small ripe avocado chopped
  • ⅓ cup cilantro chopped

Dressing

  • ¼ cup lime juice
  • ½ tsp ground cumin
  • 1 garlic minced
  • 1 tbsp minced fresh jalapeño pepper (or to taste)
  • salt and black pepper to taste
Get Recipe Ingredients
Prevent your screen from going dark

Instructions

  • In a large bowl, toss together the rice, beans, jicama, tomato, and green onions. Save the avocado to add after chilling.
  • Whisk together all the dressing ingredients except for the avocado. Pour over rice salad and mix well.
  • Chill for at least 30 minutes, or up to 24 hours. Just before serving, add diced avocado, stirring gently.

Notes

NOTE: nutrition label is without added salt.

Nutrition

Nutrition Facts
Mexican Rice Salad
Amount per Serving
Calories
261
% Daily Value*
Fat
 
8.6
g
13
%
Saturated Fat
 
1.3
g
8
%
Cholesterol
 
0
mg
0
%
Sodium
 
72.6
mg
3
%
Carbohydrates
 
41.8
g
14
%
Fiber
 
10.8
g
45
%
Sugar
 
3.1
g
3
%
Protein
 
6.9
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

Comments

  1. Dave LeBlanc

    February 12, 2017 at 7:46 pm

    Going to have this for dinner tomorrow or Tuesday. Looks delicious and can’t wait to try it.

    Reply
    • Diane Smith

      February 13, 2017 at 4:58 pm

      Cool 🙂 Hope you enjoy it!

      Reply
  2. Janice

    February 14, 2017 at 7:18 am

    Why are you heating the oven?

    Reply
    • Diane Smith

      February 15, 2017 at 10:50 am

      Ha, well, you’re so right. That is a mistake. Thanks for letting me know! All removed now 🙂

      Reply
  3. Tonya

    August 13, 2021 at 11:22 am

    I made this for dinner and it was so delicious! Thanks

    Reply
    • Diane Smith

      August 13, 2021 at 1:06 pm

      Hey Tonya, I’m so glad you enjoyed it! 💕

      Reply
  4. Peter Pantelis

    June 1, 2022 at 9:17 am

    Where does all the sodium come from?

    Thanks

    Reply
    • Diane Smith

      June 1, 2022 at 1:00 pm

      Long story, but I recalculated some time ago and forgot to update the label. It’s updated now and the sodium has lowered quite a bit. Thanks for bringing that to my attention! 🙂

      Reply
  5. CAROLYNN MAWHINNEY

    August 20, 2023 at 12:12 pm

    What causes the sugar to be so high?

    Reply
    • Diane Smith

      August 26, 2023 at 9:51 am

      After checking the nutrition information I founds a typo for the sugar… Not sure what happened, but it’s been corrected and the “sugar” in this recipes is just 3.1 g per servings. Thanks for bringing that to my attention.

      Reply
4 from 24 votes (24 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

vegan Mexican Rice Salad in white serving dish

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.