Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.


4.5 from 8 votes
Mexican Brown Rice Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Mains & Sides
Servings: 6 people
  • 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
  1. Prepare the brown rice according to package directions.
  2. Open the can of corn, pour into a strainer, rinse well and pour into a large mixing bowl.
  3. Open the can of pinto beans, pour into a strainer, rinse well and add to the mixing bowl.
  4. Dice the red pepper and green onion and add to the mixing bowl.
  5. 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.
  • 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

Mexican brown rice salad nutrition label

en English