Fiesta Rice Salad
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- 1/4 cup(s) fresh lime juice
- 3 tablespoon(s) olive oil
- 3 tablespoon(s) roasted tomato salsa
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) salt
- 2 cup(s) cold, cooked brown rice
- 1 cup(s) cooked fresh or thawed frozen corn kernels
- 2 15 oz cans black beans rinsed and drained
- 1 red bell pepper, seeded diced
- 1 cup(s) small cherry tomatoes halved
- 3 scallions thinly sliced
- 1 avocado
- 1 tablespoon(s) fresh cilantro chopped
- In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.
- Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions and toss gently to combine.
- Just before serving, pit, peel and dice avocado and stir gently into salad. Sprinkle with cilantro, if desired, and serve.
This recipe is a personal recipe added by Louise518 and has not been tested or endorsed by MyRecipes.
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Fiesta Rice Salad Recipe at a Glance
- COURSE: Salads