Fiesta Rice Salad
A refreshing and vibrant dish that combines wholesome ingredients in a colorful medley, perfect for any occasion.
Servings: 4 servings
Equipment
- Mixing Bowl
- Strainer
- Small Bowl
- Whisk
Ingredients
Base Ingredients
- 2 cups cooked white rice cooled
- 15 ounces canned black beans drained
- ¾ cup frozen corn thawed
- 2 count Roma tomatoes seeded and diced
- ¼ cup cilantro minced
- 3 tablespoons red onion peeled and minced
Dressing Ingredients
- ¼ cup lime juice freshly squeezed
- 2 tablespoons avocado oil
- 1 teaspoon ground cumin
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Rinse the canned black beans under cold water in a strainer to remove excess sodium. Thaw the frozen corn in a bowl.
- Step 2: In a large mixing bowl, combine the cooled white rice, drained black beans, thawed corn, diced tomatoes, minced cilantro, and red onion. Gently toss until evenly mixed.
- Step 3: In a small bowl, whisk together lime juice, avocado oil, ground cumin, salt, and pepper.
- Step 4: Pour the dressing over the salad mixture and gently fold to coat evenly without mashing the ingredients.
- Step 5: Taste and adjust seasoning as desired. Serve immediately or chill for at least 30 minutes before serving.
Notes
Leftover salad can be stored in an airtight container in the refrigerator for up to three days. For best results, keep the dressing separate until serving.