Mexican Rice Salad ~

This easy rice and beans salad can be made up to two days in advance and served cold or at room temperature.

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Mexican Rice and Bean Salad Recipe

I like this recipe because it’s best served chilled. While I do love traditional rice and beans, this cold salad is great for satisfying that craving in a new and refreshing way, especially during the warmer months.

This easy side dish is also perfect for holidays and potlucks. While it’s delicious right away, this is one of those dishes that benefits from spending a little time, even overnight, in the fridge.

Note that this recipe calls for rice that is pre-cooked and completely cooled. The best way to cool the rice down quickly, and without it clumping together, is to spread it onto a rimmed baking sheet. Then, when the rice is cooled and ready, proceed with the recipe. If you have room, try setting the baking sheet in the refrigerator to speed up the cooling process.

Ingredients for Mexican Rice Salad

You will need the following:

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
3 cups long grain white rice, cooked and cooled completely
1 (15-ounce)) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup red bell pepper, seeded and chopped
1/4 cup scallions, chopped
4 tablespoons cilantro, divided

How to Make Mexican Rice Salad

STEP ONE: In a small bowl, whisk together the olive oil, red wine vinegar, chili powder, cumin, salt, black pepper, and garlic powder, then set aside.

STEP TWO: In a large bowl, combine the cooked and cooled rice, black beans, pinto beans, corn, red bell pepper, scallions, and 2 tablespoons of cilantro. Pour in the dressing and gently toss to coat.

STEP THREE: Adjust seasoning to taste, sprinkle with the remaining 2 tablespoons of cilantro, and chill in the refrigerator until ready to serve.

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