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 rices. 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 Low-Down 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.
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
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
Servings
Serving Size |
servings
1 cup |
- 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
- 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
Ingredients
Salad
Dressing
|
- 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.
Going to have this for dinner tomorrow or Tuesday. Looks delicious and can’t wait to try it.
Cool 🙂 Hope you enjoy it!
Why are you heating the oven?
Ha, well, you’re so right. That is a mistake. Thanks for letting me know! All removed now 🙂