Description
This vibrant and wholesome Mexican Brown Rice Salad combines cooked brown rice with black beans, corn, fresh vegetables, and a tangy homemade lime dressing. It’s a nutritious and colorful dish perfect for meal prep, potlucks, or as a refreshing lunch or side.
Ingredients
Salad Ingredients
- 3 cups cooked brown rice, cooled
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup chopped cilantro
- 1 avocado, diced (optional)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooled cooked brown rice, black beans, corn, diced red bell pepper, halved cherry tomatoes, diced red onion, chopped cilantro, and diced avocado if using.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, honey, ground cumin, chili powder, garlic powder, salt, and black pepper until well combined and smooth.
- Dress the Salad: Pour the prepared dressing over the salad ingredients in the large bowl.
- Toss the Salad: Gently toss all the ingredients until the salad is evenly coated with the lime dressing.
- Chill and Serve: Refrigerate the salad for at least 15 minutes before serving to let the flavors meld. Serve chilled for best taste.
Notes
- Add grilled chicken for a complete protein-packed meal.
- Best served chilled to enhance flavors.
- Salad keeps well for up to 3 days stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
