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Home » Mexican Rice Salad

Mexican Rice Salad

October 19, 2016 By Diane Smith 8 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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vegan Mexican Rice Salad in white serving dish

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

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 mins
Cook Time40 mins
Total Time1 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 Tbl minced fresh jalapeño pepper (or to taste)
  • sea salt and pepper to taste
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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
%
Sodium
 
72.6
mg
3
%
Carbohydrates
 
41.8
g
14
%
Fiber
 
10.8
g
45
%
Sugar
 
91.8
g
102
%
Protein
 
6.9
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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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

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