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.
Servings Prep Time
4 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
40 minutes
Mexican Rice Salad
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.
Servings Prep Time
4 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
40 minutes
Mexican Rice Salad
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
  • cup green onions sliced
  • 1 small ripe avocado chopped
  • 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
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.

This recipe was printed from plantbasedcooking.com