Description
A vibrant and nutritious Mexican Brown Rice Salad featuring wholesome brown rice, black beans, corn, crisp vegetables, and a zesty homemade lime dressing. This salad is perfect for meal prep, potlucks, or as a healthy lunch option, offering a refreshing combination of flavors and textures.
Ingredients
Salad Ingredients
- 3 cups cooked brown rice, cooled
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup chopped cilantro
- 1 avocado, diced (optional)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine the salad ingredients: In a large bowl, mix the cooked and cooled brown rice with black beans, corn, red bell pepper, cherry tomatoes, red onion, chopped cilantro, and diced avocado if using. Ensure the ingredients are well distributed for even flavor in every bite.
- Prepare the dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, honey, ground cumin, chili powder, garlic powder, salt, and black pepper until the mixture is smooth and emulsified.
- Dress the salad: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to coat all components evenly without crushing the avocado or tomatoes.
- Chill the salad: Place the dressed salad into the refrigerator and chill for at least 15 minutes to allow the flavors to meld together and the salad to become refreshing.
- Serve: Give the salad a gentle toss before serving chilled. Optionally, serve with grilled chicken for a complete meal.
Notes
- Add grilled chicken for a complete meal.
- Best served chilled to enhance freshness and flavors.
- Keeps well for up to 3 days refrigerated in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (for cooking brown rice)
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
