Description
This Flavorful Mexican Brown Rice Salad is a fresh and colorful side dish featuring wholesome brown rice, black beans, corn, crisp vegetables, and a zesty homemade lime dressing. It’s perfect for meal prep, potlucks, or healthy lunches, combining vibrant flavors with nutritious ingredients for a satisfying dish.
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 Salad Ingredients: In a large bowl, add the cooled brown rice, black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, diced red onion, chopped cilantro, and diced avocado if using. Gently mix to distribute the ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, honey, ground cumin, chili powder, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the dressing over the mixed salad ingredients. Toss gently and thoroughly to ensure every bite is coated with the flavorful dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill, enhancing freshness and taste.
Notes
- Add grilled chicken for a complete meal with extra protein.
- Best served chilled to enjoy the refreshing flavors.
- Stores well for up to 3 days in the refrigerator when covered.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
