If you are looking for a refreshing and easy-to-make dish for your next summer party, this cold Mexican rice salad recipe is perfect for you. It is a colorful and tasty salad that combines the flavors of rice, vegetables, and spices, making it a great side dish or even a light meal on its own. This dish is also perfect for anyone who loves Mexican cuisine or is looking for a healthy and filling vegetarian option.
Prep Time:
The prep time for this salad is around 15 minutes.
Cook Time:
The cook time for this salad is around 20 minutes.
Ingredient:
For this recipe, you will need the following ingredients: - 1 cup of long-grain rice - 2 cups of water - 1 can of corn - 1 can of black beans - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 small red onion, chopped - 1 jalapeno pepper, seeded and chopped - 1/4 cup of chopped fresh cilantro - 1/4 cup of lime juice - 2 tablespoons of olive oil - 1 teaspoon of ground cumin - Salt and pepper to taste
Equipment:
To make this recipe, you will need the following equipment: - Medium saucepan - Large bowl - Measuring cups and spoons - Cutting board - Knife
Method:
Here are the steps to make this cold Mexican rice salad recipe: 1. In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. 2. Once the rice is cooked, transfer it to a large bowl and let it cool down to room temperature. 3. Drain the canned corn and black beans and add them to the bowl with the rice. 4. Add the chopped red and green bell peppers, onion, jalapeno pepper, and cilantro to the bowl and mix well. 5. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. 6. Pour the dressing over the salad and toss to coat evenly. 7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled. 8. Before serving, give the salad a quick toss and adjust the seasoning if necessary. 9. Serve the salad cold and enjoy!
Notes:
- You can customize this recipe by adding or substituting other vegetables, such as diced tomatoes, avocado, or cucumber. - You can also add some protein to this salad by topping it with grilled chicken, shrimp, or tofu. - For a spicier salad, you can leave the seeds in the jalapeno pepper or add some hot sauce to the dressing. - This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition Info:
This cold Mexican rice salad recipe serves 6 people and each serving contains approximately: - Calories: 232 - Fat: 6g - Carbohydrates: 38g - Fiber: 6g - Protein: 7g
Recipe Tips:
- Rinse the rice before cooking to remove any excess starch and prevent it from becoming too sticky. - Use fresh lime juice instead of bottled juice for a brighter and more flavorful dressing. - To save time, you can use pre-cooked rice or even leftover rice for this recipe. - Don't skip the step of letting the salad chill in the refrigerator, as it allows the flavors to meld together and makes the salad more refreshing.
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