Mexican bean and rice salad –Welcome to a delightful culinary experience! Today, we’re diving into a vibrant and nutritious dish—Mexican Bean and Rice Salad. This colorful salad is perfect as a side dish or a light meal, brimming with the goodness of beans, rice, and fresh vegetables. Let’s explore the recipe and create a feast for both the eyes and the taste buds!
Mexican Bean and Rice Salad
This salad is not just a feast for the senses; it’s also incredibly easy to prepare! Packed with protein and fiber, it’s perfect for a healthy lifestyle. The combination of rice and beans offers a lovely texture, while the various vegetables bring in a burst of freshness and flavor.
Ingredients:
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 bell pepper, diced
- 1 medium red onion, finely chopped
- 1 cup corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Juice of 2 limes
- ¼ cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the cooked rice, black beans, kidney beans, diced bell pepper, red onion, corn, cherry tomatoes, and avocado.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine all the ingredients without mashing the avocado.
- Garnish with fresh chopped cilantro for a vibrant touch.
- Allow the salad to sit for about 10-15 minutes to let the flavors meld together.
- Serve chilled or at room temperature and enjoy your colorful, healthy salad!
There you have it—a bright and refreshing Mexican Bean and Rice Salad that brings joy and nutrition in each bite. Perfect for picnics, potlucks, or just a healthy lunch at home. Enjoy making this delicious recipe!
