Sunday, October 14, 2012

~ Fiesta Rice Salad ~

This is so easy and so tasty!  I made it often during the summer as a meal for myself.  It's great this time of year as well and can be a side dish for Mexican style meals.

  • 1/4 cup fresh lime juice (4 limes)
  • 3 T. roasted tomato salsa or your choice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 2 cups cold cooked brown rice
  • 1 cup cooked fresh or thawed frozen corn kernels 
  • 15-oz. cans black beans, drained and rinsed
  • red bell pepper, seeded and diced 
  • 1 cup small cherry tomatoes, halved 
  • scallions, thinly sliced 
  • 1 avocado
  • 1 T or more  chopped fresh cilantro, optional 

  •  In a small bowl, stir together lime juice,  salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps. 
  • Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.
  • Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro and serve.
  • I found the recipe online somewhere...cannot remember where.  The original called for about 1-3 T. oil which I did not use.  Between the lime juice and the salsa, there's enough liquid. I also used the frozen brown the microwave for 90 seconds and it's done!   I hope you enjoy!

Joining ~   Yvonne for On The Menu Monday


  1. Looks very tasty. I tell my kids the more colorful the food the healthier. Smiles, Susie

  2. That looks refreshingly tasty! I'm down your way "enjoying the heat" before winter. :)

  3. This recipe sounds wonderful! I pinned it and will probably serve it with some grilled chicken for a full meal this week! Thanks neighbor!(Thanks for visiting my website; I see that you are right around the corner from me!)

  4. Hi Pat! This rice salad does look super yummy! So colorful too.

  5. Yum - and gluten free!


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