Menu
Mexican Rice Mexican Rice
Southwestern Rice Salad Southwestern Rice Salad
Mexican Fiesta Salad Mexican Fiesta Salad
Mexican Layered Salad Mexican Layered Salad
Rice Vegetable Salad Rice Vegetable Salad
Corny Mexican Salad Corny Mexican Salad
Country Rice Salad Country Rice Salad
Rice Noodle Salad Rice Noodle Salad
Chicken Rice Salad Chicken Rice Salad
Mexican Chicken and Rice Mexican Chicken and Rice
Mexican Skillet Rice Mexican Skillet Rice
Mexican Roasted Potato Salad Mexican Roasted Potato Salad
Salsa Rice Salsa Rice
Fiesta Mexican Corn Salad Fiesta Mexican Corn Salad
Mexican Rice with Chicken Mexican Rice with Chicken
Mexican Rice Mix Mexican Rice Mix
Shrimp Rice Salad Shrimp Rice Salad
Rice Dressing Rice Dressing
Easy Mexican Rice Easy Mexican Rice
Jambalaya Rice Salad Jambalaya Rice Salad

Mexican Rice Salad

4 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Updated: Oct. 20, 2022
Ruth Bianchi from Apple Valley, Minnesota notes, “The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I’m carrying on her tradition.”
Mexican Rice Salad
Mexican Rice Salad Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.

Nutrition Facts

3/4 cup: 297 calories, 20g fat (3g saturated fat), 0 cholesterol, 124mg sodium, 26g carbohydrate (3g sugars, 4g fiber), 7g protein.