Lara Hata
Prep Time
25 Mins
Makes 5 cups; 4 or 5 servings

Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.

How to Make It

In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Ratings & Reviews

Great use of leftovers and a delicious quick lunch!

June 14, 2017
Love this recipe. Hunted around the fridge for leftovers, and also added 1/2 an avocado, bell pepper, and replaced the tomatoes (which I was out of) with salsa (seems like my son always has 3 partial jars in the fridge). Very versatile base for lots of substitutions! I'd love it even more with fresh tomatoes as well!

FieryNature's Review

March 22, 2009
I really liked this salad. I whizzed the dressing with a stick blender so it was well blended and used a little less oil and more lime juice. I added about 3/4 cup red bell pepper too. I will make this often and experiment with other veggies.

LucyGatchel's Review

February 04, 2013

karldei's Review

September 12, 2013

mangovibes's Review

August 03, 2014
This salad was light & healthy. I also added 3/4 cup red pepper as the previous person suggested. I would definitely make this again. The lime & cilantro add so much flavour to this!