Mexican Rice Salad Recipe

4.5 5 14
Mexican Rice Salad Recipe
Mexican Rice Salad Recipe photo by Taste of Home
Publisher Photo

Mexican Rice Salad Recipe

Read Reviews
4.5 5 14
Publisher Photo
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.”
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 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, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.
In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving. Yield: 12 servings.
Originally published as Southwestern Rice Salad in Taste of Home June/July 2006, p8

Nutritional Facts

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

  • 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
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 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
  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, carrot and garlic in oil until crisp-tender. 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 and stir to coat. Cover and refrigerate until serving. Yield: 12 servings.
Originally published as Southwestern Rice Salad in Taste of Home June/July 2006, p8

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kjones76 User ID: 5020820 82244
Reviewed Aug. 26, 2012

"This salad is always a hit. The fresh flavors are amazing."

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scsimp User ID: 4873444 64222
Reviewed Aug. 4, 2012

"My family loved it! Even better left over!"

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Brendasawatzky User ID: 3534609 141556
Reviewed Aug. 26, 2010

"I've made this recipe so many times, and it's always a hit."

MY REVIEW
plumcrazy__Alta User ID: 766527 142843
Reviewed Feb. 19, 2009

"This looks good, thanks for posting"

MY REVIEW
green apple kitchen User ID: 3906012 82242
Reviewed Feb. 19, 2009

"My family loves this salad and eat it all summer long. I add zucchini and omit the peanuts."

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