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Cold Mexican Rice Salad

This refreshing Cold Mexican Rice Salad combines zesty lime juice, aromatic spices, and fresh vegetables and rice to create a delicious dish that's perfect for any occasion. Best of all, it's a breeze to prepare, making it an ideal choice for lunch, meal prep, or potluck gatherings.
5 from 14 votes
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Course: Salad
Cuisine: Mexican
Keyword: easy, rice salad
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8
Calories: 250kcal
Author: Sophie Viau

Ingredients

  • ¼ cup fresh lime juice or lemon juice
  • 3 tablespoons olive oil
  • ½ cup salsa
  • 1 teaspoons ground cumin
  • 3 cups cooked white rice old or at room temperature
  • 1 cup sweet corn kernels
  • 1 can (17oz) red kidney bean drained and rinsed black beans and pinto beans will also work
  • 1 cup cherry tomatoes cut in half
  • 1 yellow bell pepper orange or red
  • 3 spirng onions thinly sliced
  • ¼ cup fresh cilantro chopped
  • salt and black pepper to taste

Instructions

  • In a small bowl, whisk together the fresh lime juice, olive oil, salsa, powdered cumin, and salt. This tangy dressing will infuse the salad with a burst of Mexican flavors. You can also use the food processor if you want a smooth texture.
  • In a large salad bowl, combine the cooked rice, corn kernels, red beans, cherry tomatoes,bell pepper, green onions, and chopped fresh cilantro. Gently toss the ingredients together to distribute the flavors evenly.
  • Pour the prepared dressing over the rice and vegetable mixture. Toss again to ensure all the ingredients are well coated with the zesty dressing.
  • Once the salad is thoroughly combined, cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling the salad allows the flavors to meld together and enhances the overall taste.
  • Before serving, give the salad a final toss to redistribute the dressing. This ensures each bite is bursting with the vibrant flavors of Mexico.
  • Transfer the Cold Easy Mexican Cowboy Rice Salad to a serving dish, garnish with a sprig of fresh coriander if desired, and enjoy!

Notes

To save time, cook the rice in advance and let it cool completely before preparing the salad. This ensures that the rice retains its texture and doesn't become mushy when combined with the other ingredients. You can also rinse it under cold water after you cook it if you are in a hurry.

Nutrition

Calories: 250kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 152mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 32mg | Calcium: 18mg | Iron: 1mg