• 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
    • Recipe Index
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holidays
    • 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
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks
    • Kitchen Essentials
    • Lifestyle
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Recipes » Mexican Rice Salad

Mexican Rice Salad

October 19, 2016 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
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!

Print Recipe
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.
Mexican Rice Salad
Votes: 21
Rating: 4.05
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Serving Size
servings
1 cup
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
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Serving Size
servings
1 cup
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
Mexican Rice Salad
Votes: 21
Rating: 4.05
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. In a large bowl, toss together the rice, beans, jicama, tomato, and green onions. Save the avocado to add after chilling.
  2. Whisk together all the dressing ingredients except for the avocado. Pour over rice salad and mix well.
  3. Chill for at least 30 minutes, or up to 24 hours. Just before serving, add diced avocado, stirring gently.
Nutrition/Notes

Nutrition Facts
Mexican Rice Salad
Amount Per Serving
Calories 391 Calories from Fat 122
% Daily Value*
Total Fat 13.5g 21%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 596.2mg 25%
Total Carbohydrates 58.3g 19%
Dietary Fiber 12.8g 51%
Sugars 3.8g
Protein 12.3g 25%
Vitamin A 6%
Vitamin C 69%
Calcium 10%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Pin
Share
Yum
Tweet

Filed Under: Cinco de Mayo, Easter, Father's Day, Fourth of July, Game Day, Gluten-Free, Holidays, Labor Day, Memorial Day, Plant-Based Recipes, Salads & Dressings, Summer Solstice

OTHER RECIPES YOU MIGHT ENJOY:

Holiday Table

Thanksgiving Menu Ideas

Chickpea Cookies

Chocolate Chip Chickpea Cookies

Blueberry Lemon Bars

Blueberry Lemon Bars (video)

Carrot Hummus

Roasted Carrot and Garlic Hummus

Nutrifox-nutrition-label-generator

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

Leave a Reply Cancel reply

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

Primary Sidebar

Search for recipes

Get Social

            Plant Based Cooking on YouTube
Top 50 Plant-based Food Blogs Of 2021

Instagram

Instagram-Ask

Latest Video

Click here to get the recipe!

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

 

I offer coaching…

Diane Smith on DaoCloud

Popular Recipes

Spinach Tofu Benedict

Spinach Tofu Benedict with Vegan Hollandaise

Chickpea Cookies

Chocolate Chip Chickpea Cookies

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Meal Planner

The Scientific Meal Planner

Plant-Based Dutch Oven Recipes

Marinated Tofu on a Plate with Vegetables

Tips for Marinating Tofu

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking on the Foodie Pro Theme