Tex-Mex Rice Salad

Turn instant brown rice into a colorful Tex-Mex salad by adding avocado, black beans, tomato, cilantro, and cumin.


6 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 196
Fat 3.3 g
Satfat 0.5 g
Protein 5.6 g
Carbohydrate 35.9 g
Cholesterol 0 mg
Iron 2 mg
Sodium 371 mg
Caloriesfromfat 15 %
Fiber 4.9 g
Calcium 33 mg


1 cup uncooked instant brown rice
1/3 cup fat-free balsamic vinaigrette
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced peeled avocado
1 cup chopped plum tomato
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained


Cook rice according to package directions, omitting salt and fat.

. Combine vinaigrette and next 3 ingredients in a medium bowl, stirring well with a whisk.

. Combine rice, avocado, and next 4 ingredients in a large bowl. Add vinaigrette mixture, and toss gently.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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