Mexican Rice Salad

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.

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.

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.”

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.

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!

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

1/21x2x3x

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

Cook ModePrevent 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

%

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!