Description
This Flavorful Mexican Brown Rice Salad is a fresh and colorful side dish combining wholesome brown rice, black beans, corn, crisp vegetables, and a zesty homemade lime dressing. It’s perfect for meal prep, potlucks, or healthy lunches, offering a nutritious and vibrant option that’s both satisfying and easy to prepare.
Ingredients
Salad
- 3 cups cooked brown rice, cooled
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup chopped cilantro
- 1 avocado, diced (optional)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, add the cooled cooked brown rice, black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, diced red onion, chopped cilantro, and diced avocado if using. Mix gently to combine all ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together olive oil, fresh lime juice, honey, ground cumin, chili powder, garlic powder, and season with salt and black pepper to taste until well emulsified.
- Dress the Salad: Pour the prepared dressing over the combined salad ingredients. Toss gently and carefully to coat all components evenly without mashing the avocado.
- Chill and Serve: Cover the salad and refrigerate for at least 15 minutes to let the flavors meld and the salad chill. Serve cold for best taste and texture.
Notes
- Add grilled chicken or your preferred protein for a complete meal.
- This salad is best served chilled to keep it fresh and flavorful.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
