Name: Mexican Rice Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 2 cups long-grain white rice, rinsed and drained; 4 cups low-sodium chicken broth; 1 can (15 oz) black beans, rinsed and drained; 2 cups fresh corn kernels (from about 3 ears) or frozen corn, thawed; 1 large red bell pepper, diced; 1 medium red onion, finely chopped; 2 ripe avocados, diced; 1 cup cherry tomatoes, halved; 1/2 cup fresh cilantro, chopped; 3 tablespoons fresh lime juice; 1/4 cup olive oil; 2 teaspoons ground cumin; 1 teaspoon chili powder; Salt and freshly ground black pepper to taste; 1 jalapeño, seeded and minced (optional)

Instructions

Cook the rice

In a large saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover and simmer for about 15-20 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let cool completely.
Prepare the vegetables

While the rice is cooling, prepare all the vegetables. Dice the bell pepper, red onion, and avocados. Halve the cherry tomatoes. Mince the jalapeño if using. Chop the cilantro. Set aside.
Make the dressing

In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper until well combined. Taste and adjust seasonings as needed.
Combine all ingredients

In a large mixing bowl, gently combine the cooled rice, black beans, corn, bell pepper, red onion, cherry tomatoes, and jalapeño (if using). Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
Add the finishing touches

Carefully fold in the diced avocados and chopped cilantro, being careful not to mash the avocados. Season with additional salt and pepper to taste.
Chill and serve

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or as a light main course.

Mexican Rice Salad

Ingredients

Instructions

Nutritional Information