Mexican-style rice salad

Mexican-style rice salad
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One day, I didn’t feel like going out and I was starving (read: Alex was starving). I decided to make a simple salad with what I had in the fridge. 

Three steps later, I had made a nutritious and delicious salad—to the delight of my boyfriend. 

He loves to have it for lunch, while I like it for dinner as a side dish with baked fish..

  • ServesServes 10
  • Prep time5 min
  • Cook time12 min
  • Timeout-
  • FreezingFreezes well


  • 1 cup white rice
    Replacement options

    or brown rice

  • 12 oz (1 can, 341 ml) corn niblets
  • 19 oz (1 can, 540 ml) kidney beans, rinsed and drained
  • 2 green onions, minced
  • 1/4 cup red onion, finely chopped
  • 1 handful fresh cilantro, chopped
  • 1/4 cup salted peanuts (or more, to taste)
  • Freshly ground salt and pepper
For the vinaigrette
  • Dash of vegetable oil
    Replacement options

    or canola or peanut oil

  • Juice of 1 lime
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin


  1. Cook the rice according to the package directions. Let cool for a few minutes.
  2. In a bowl, combine all the dressing ingredients. Season and transfer to a large salad bowl. 
  3. Add the remaining ingredients, including the rice. Stir well. Adjust the seasoning and serve. 
Recipe published on August 19, 2018