Mexican Rice Salad

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August 3, 2015

Mexican Rice Salad

  • This delicious bean and rice salad is perfect for a summer side dish. I love having this in the fridge for a light lunch or healthy snack. It’s quick and so tasty. Just my kind of recipe!


  • What you will need:
    2 1/2 cups cooked short grain brown rice
    1 15 ounce can pinto beans
    1 15 ounce can black beans
    2 ears corn
    1 bunch green onions (chopped)
    1 bell pepper (chopped)
    1 or 2 jalapeno peppers (seeded and chopped)
    1 or 2 cloves garlic (minced)
    1/4 cup cilantro (chopped)
    1 lime juiced and zested
    1 1/2 teaspoon ground cumin
    1 1/2 teaspoon chili powder
    1 or 2 tablespoons olive oil
    1 or 2 tablespoons vinegar (white or white wine)
    salt to taste
    Cook the rice according to package directions. (1 cup dry equals about 2 1/2 cooked) You can make this with white rice if you choose. I used short grain brown rice. I love the taste and texture of this rice. It’s a very hearty rice, plump and soft, yet chewy. It’s an excellent source of whole grains and works so well with this recipe. If you haven’t tried Lundberg Farms rice yet give it a try. All their rices are so good. You will notice the difference from the usual grocery store brands. Set rice aside to cool.


  • I saw this on method for cooking corn in the microwave on Facebook and decided to give it a try. I had my doubts, but it works amazingly well if you need one or two ears of corn. Place corn (in husk) in the microwave and cook on high for four minutes. Hold with a oven mitt or cloth. Cut of the bottom end and slowly slide the husk off. All the corn silk comes away with the husk. It’s so easy and the corn is plump and perfectly cooked. I cooked one corn at a time since I have a small microwave but if you have a larger one you could double cooking time for two.
  • Rinse and drain the beans. Cut the corn off the husks. Rinse, remove seeds and chop peppers, green onions, garlic and cilantro. Use one or two jalapenos depending on how hot they are and your taste preferences.
  • Place the rice, beans, vegetables, garlic and cilantro in a large bowl. Zest the lime then squeeze on the lime juice. Add 1 tablespoon of vinegar and 1 tablespoon of olive oil. Sprinkle on the cumin, chili powder and some salt. Mix together and taste. Add more olive oil or vinegar if desired. I usually add about 2 tablespoons.
    You can keep this in the fridge for about 4 days, although mine never lasts that long.
    Makes 10 servings
    Hope you enjoy!


  1. this looks so good Shea, need to try this out soon! :D x

  2. Sounds like a fantastic recipe! Would be great with some grilled shrimp thrown in there!


  3. MARTA says:

    Looks delicious!

    B L O G ………………

  4. camille says:

    The recipe seems so delicious

  5. Alex says:

    Awesome. I’ll try this! Looks so good!


  6. AJ says:

    This looks absolutely delicious and a meal in itself! Looks like a great summer side for a BBQ or picnic :)

    AJ |

  7. sammie says:

    I love rice salads during summer,they’re such a healthy and fresh alternative to the usual boring ones.
    Thanks for sharing this incredible recipe,I’m sure it will taste awesome :)

  8. Eva says:

    This salad seems super easy, yet very tasty. I am definitely trying it out for lunch this week. Thank you for sharing :)


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