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Recipe by Marla Rottenstreich

Mexican Rice Salad

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Mexican Rice Salad
Parve Parve
Easy Easy
2 Servings
Allergens

Contains

- Soy
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

With all the flavors of your favorite Mexican dish, this rice salad is one of Marla’s favorite grain salads that is filling as a meal in its own right. For more great cooking, watch Living Full ‘n Free! For more delicious salads, watch New Leaf!

Ingredients

Salad

  • 2 cups cooked and cooled brown rice

  • 1 cup fire roasted white corn (see note)

  • 1 can black beans, rinsed and drained

  • 1/2 cup diced red onions

  • 1/2 cup diced jicama

  • 1 avocado, cubed

  • 1/2 cup diced green bell pepper

  • 1/4 cup diced pickled jalapeños

Dressing

  • 1/2 cup fresh lime juice

  • 1/4 cup red wine vinegar

  • 1/2 cup Tonnelli Avocado Oil

  • 1 cup chopped cilantro leaves

  • 1 teaspoon minced garlic

  • 1 and 1/2 teaspoons ground cumin

  • 1 tablespoon Haddar Soy Sauce

Directions

Prepare the Mexican Rice Salad

1.

To prepare fire roasted white corn, toss corn kernels in 1 teaspoon extra-virgin olive oil and chili lime seasoning. Broil for five minutes on a greased baking sheet. Mix all salad ingredients and lightly mix dressing in.

Notes:

To prepare fire roasted white corn, toss corn kernels in one teaspoon extra-virgin olive oil and chili lime seasoning. Broil for five minutes on a greased baking sheet.

Recipe tags

beans corn grain bowl grain salad healthy herbs mindbody20 New Leaf purple onions tacos whole grain
Mexican Rice Salad

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