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Mexican Rice Salad

 Mexican Rice Salad
Ruth Bianchi from Apple Valley, Minnesota notes, ā€œThe recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and Iā€™m carrying on her tradition.ā€
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups water
  • 2/3 cup uncooked long grain rice
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1 medium carrot, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 package (16 ounces) frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 medium plum tomatoes, chopped
  • 1 cup salted peanuts
  • 1/3 cup minced fresh cilantro
  • 2/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/2 to 1-1/2 teaspoons cayenne pepper
  • 1/2 teaspoon ground cumin

Directions

  • In a large saucepan, bring water and rice to a boil. Reduce heat;
  • cover and simmer for 15 minutes. Remove from the heat. Let stand for
  • 5 minutes or until rice is tender. Rinse rice with cold water and
  • drain. Place in a large bowl.
  • In a small skillet, saute the green pepper, onion and carrot in oil
  • until crisp-tender. Add garlic; cook 1 minute longer. Add to rice.
  • Stir in the corn, beans, tomatoes, peanuts and cilantro.
  • In a small bowl, combine the oil, lemon juice, cayenne and cumin.

2 of 2

Mexican Rice Salad (continued)

Directions (continued)

  • Pour over rice mixture; stir to coat. Cover and refrigerate until
  • serving. Yield: 12 servings.
Nutritional Facts: 3/4 cup equals 297 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 124 mg sodium, 26 g carbohydrate, 4 g fiber, 7 g protein.