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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!

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!
5 from 3 votes
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Course: Side Dish
Cuisine: Mexican
Keyword: CInco de Mayo, dairy free, make-ahead, Mexican, potluck, rice, vegan, vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 448kcal
Author: Holly Gray

Ingredients

  • 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

Instructions

  • In a small bowl, whisk together the olive oil, red wine vinegar, chili powder, cumin, salt, black pepper, and garlic powder, then set aside.
  • In a large bowl, combine the cooked and cooled rice, black beans, pinto beans, corn, red bell pepper, scallions, and 2 tablespoons cilantro. Pour in the dressing and gently toss to coat.
  • Adjust seasoning to taste, sprinkle with the remaining 2 tablespoons cilantro, and chill in the refrigerator until ready to serve.

Nutrition

Calories: 448kcal | Carbohydrates: 70g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 506mg | Potassium: 347mg | Fiber: 6g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg
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