Massachusetts WIC Program

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


Mexican Brown Rice Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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


  • 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.


  • 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
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