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4.32
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16
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Mexican Brown Rice Salad
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Mains & Sides
Servings:
6
people
Ingredients
1/2
cup
uncooked brown rice
1
15oz can
corn
rinsed & drained
1
15oz can
pinto beans
rinsed & drained
1
red bell pepper
seeded and chopped
1/2
bunch
green onions
sliced
2
tbsp
olive oil
juice of 1 lime
1
tbsp
cumin
1
clove
garlic
finely chopped
3
tbsp
fresh cilantro
chopped
1/4
cup
queso fresco or shredded mozzarella cheese
Instructions
Prepare the brown rice according to package directions.
Open the can of corn, pour into a strainer, rinse well and pour into a large mixing bowl.
Open the can of pinto beans, pour into a strainer, rinse well and add to the mixing bowl.
Dice the red pepper and green onion and add to the mixing bowl.
Add the next 6 ingredients (olive oil through cheese) to the mixing bowl and stir well. Serve immediately or refrigerate for up to 5 days.
Notes
Use different types of beans
Use fresh or frozen corn instead
Add additional spices
Use other grains besides rice
Serve as an entrée or side salad
Warm in the microwave, add cheese, and roll into a burrito
Serve on top of grilled fish or chicken
Serve as vegetarian tacos