Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Allrecipes is part of the Meredith Food Group. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. YUM! I instantly thought of a Mexican Rice Salad. Thanks for sharing! Brush corn with olive oil, and season with salt and pepper. I made a few minor subs based on personal preference: quinoa for rice roasted Hatch green chiles for jalapeno (they're hotter and more flavorful) and green onions for white. Next time I make this I will add the jalapeno and use green onion instead of a regular onion and maybe more cheese. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Most people won't think twice about serving basic cornbread when is on the table. The combination of flavors is great; the lime gives the salad a wonderfully light, refreshing taste. Let cool and remove corn kernels from the cob. 1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (15.25 ounce) can whole kernel corn, drained. All rights reserved. I didn't have any jalapenos which I'm assuming would have added an extra punch. I omitted the jalapeno peppers, but this is still a very tasty, easy to make salad. Mexican Rice Salad. Sorry:(, Congrats! I didn't have jalapeno peppers so I left them out but then it seemed like it needed some spunk so I added a little hot sauce. Mix the lime juice with the Cajun spice mix and some black pepper. It is really a great for taking to a picnic or party because it still tastes great at room temperature. It was delicious and added a nice sweetness. I grabbed a can of chopped instead of sliced. This salad is very good and has provided a basis for me to personalize it to my tastes. Excellent! Cook the corn: To the same skillet add the corn and cook over high heat just until it … Serves: 4-6. The spices I chose to use in this side dish are similar to those I use in my homemade guacamole. I diced the green pepper and onion very small to keep them small in proportion to the main ingredients. There are so many possibilities with this wonderful salad! Cover and chill in the refrigerator overnight or at least two hours. Because I chose to keep this salad cold its refreshing on a hot summers spring day. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. 162 calories; protein 7.2g 14% DV; carbohydrates 33g 11% DV; fat 1.1g 2% DV; cholesterol 0mg; sodium 398.7mg 16% DV. My daughter - a fairly picky 11 year old loved the salad before we put in the rice and commented that it would make a wonderful salsa - I agree!! The main ingredient is the rice and for this recipe we'll use long-grain white rice. Light, refreshing, and delicious. Info. Pinto beans have a delicious creamy taste and texture. Black rice is not only delicious, looks amazing but also is also super nutritious. In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Your daily values may be higher or lower depending on your calorie needs. You can add or subtract items based on your pantry and it will always work. Brush corn with olive oil, and season with salt and pepper. I took home an empty bowl and many requests for the recipe. Great dish for an outdoor party. Feta cheese can be substituted. For the dressing we'll use lime zest plus the juice of 1.5 limes (about 2 TBSP), extra-virgin olive oil, honey, minced garlic and ground cumin. Add comma separated list of ingredients to include in recipe. We ate it with tortilla chips. Nice hearty dish. So light and simple; this will be a summer staple for us. Like I was out of corn one day! I love the ingredients of this recipe. I loved the combination of flavors in this! Reviews for: Photos of Mexican Rice Salad. Amount is based on available nutrient data. You saved Mexican Bean and Rice Salad to your. I think this salad is SO great. I omitted the rice and replaced the kidney beans with another can of black beans and served as a salsa with homemade tortilla chips. olive oil 2 cloves minced garlic 8 oz. This is a wonderful salad! Best for: Dinner, Lunch . Cook time: 45 mins . 1 of 2 All Reviews Soup Loving Nicole Rating: 5 stars 11/30/2018. Because my family doesn't care for spicy things (and because I didn't have any!) If you have any left overs try it with scrambled eggs in the morning! Sign up for the Recipe of the Day Newsletter Privacy Policy. Tonight on my way home from work I bought a bottle of Newman's Own Light Lime salad dressing which I added to this salad. Percent Daily Values are based on a 2,000 calorie diet. Excellent! One word - YUM! © 2020 Discovery or its subsidiaries and affiliates. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks! I also plan on trying this with the cilantro-lime dressing by Lin on this site. this link is to an external site that may or may not meet accessibility guidelines. If you had the wonderful opportunity to have Galllo Y pinto in costa rica for Breakfast it is very similar to this dish. Nutrient information is not available for all ingredients. Monterey Jack Cheese cut into small cubes 1 can of sliced olives and 1 tsp. Mexican Rice Salad Bring 2 cups water to a boil in a medium saucepan. Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl. Quick, fresh and tasty. I'd add some red wine vinegar and avocado if I made this again. I served this at a party and it was a hit. I made mine with black beans and pinto beans (not kidney) frozen thawed corn red pepper in addition to the green pepper 3 limes instead of one 2 tbsp. salt to the whole mixture. Fold dressing into the veggies and top with the crumbled cheese and toss. Water and a dash of salt for cooking. It has a crumbly texture and slightly acidic flavor. This is a bit time consuming and a little pricey but well worth it. Let cool and remove corn kernels from the cob. A cold rice salad. This really is a colourful bowl of pure delight to put down on the table and will be loved by everyone. Also, it says salt to taste, just FYI, I used a little salt when I cooked the rice and then added one tsp. Pour over the rice mix, stir in the … Refrigerate salad for 1 hour, toss again, and serve. sea salt. Information is not currently available for this nutrient. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. :). I really really wanted to like this but it's sooooo dry & pretty bland! Even after some major tweaking it wasn't up to par. Ingredients on Mexican Rice Salad. The only change I made was in the olives and that was an accident. Queso fresco translates to "fresh cheese." In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. This was good but I thought it needed some oomph so I added some nice vinegary hot sauce. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Tomatoes and avocado could be added as well. Because I hate chopping jalapenos I used a small can of chopped green chilis and it turned out great. Prep time: 5mins . Mexican Rice Salad Yield: 12 servings Time: 45 minutes prep + 1 hour chill Recipe from Tammy Weaver PRINT RECIPE . Only minor changes: I used a can of Mexicorn and omitted the onions out of preference. Add comma separated list of ingredients to exclude from recipe. 2 (15-ounce) cans pinto beans, drained and rinsed, 1 red bell pepper, seeded and finely chopped, 1 small jalapeno, seeds and rib removed, diced, Kosher salt and freshly ground black pepper, 1 cup crumbled queso fresco or feta cheese. Also this salad does have the potential to be dry. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. The vibrant colors and robust flavors scream summer time. This is a keeper! Stir in rice and salt and return to a boil over medium-high heat In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, … Values are based on a 2,000 calorie diet taking to a classic comfort food dish dishes can bring a change. 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