Tex - Mex Rice Salad
Tex – Mex Rice Salad
Need an easy, flavorful healthy side dish you can put together in less than 30 min that is not just greens and veggies? Can be served hot or cold as a side or salad. Tex – Mex Rice Salad is your answer! Just one trip to the store and a little prep and... your side dish is ready. Gluten free too!!
Tex – Mex Rice Salad
Yield: 6 servings
Ingredients:
2 cups rice, cooked (cooled for salad)
1 15-ounce can black beans, rinsed and drained
1 cup prepared deli Pico de gayo
1 cup sweet corn, frozen or cooked fresh
7 – 8 black olives, sliced
1 tablespoon fresh cilantro, chopped
1/3 cup tomatillo salsa, green salsa
1/2 fresh lime, juiced
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Dash or two cayenne pepper
Equipment needed:
1 1/2-quart saucepan with lid
Dry and liquid measuring cups
Can openerStrainer
Large mixing or salad bowl
Measuring spoons
Cutting board
Chef knife
Rubber spatula
Plastic wrap
Tex – Mex Rice Salad is so delicious on a hot summer day! Serve with tacos or fajitas for a fast dinner. I always have leftover rice and this is a great change from Asian cuisine. My hubby prefers it hot, where I love it cold... Great both ways! Can prepare it in under 30 minutes when cooking rice and serving hot... chilling it takes a little bit longer. I usually use this recipe on weekends and make it in the morning. Gives it all day to chill and allow the flavors to meld together. You can even make your own Pico with all those tomatoes in the garden too. Grab your ingredients and let’s make Tex – Mex Rice Salad!!
Step one…
1) Before combining ingredients, place beans in a strainer and rinse with cool water. Allow beans to drain while you chop cilantro and slice olives. Measure dry seasonings and set aside.
Put it together…
2) Place drained beans, pico de gayo, sliced olives and corn in a medium/ large bowl. Squeeze lime juice on top of bowl. Add cooked rice, cilantro and seasonings. Stir well to combine. Pour tomatillo salsa on top of mixture and blend well.
3) Chill for 2 – 3 hours or servewarm... It will be fabulous!
Your salad is complete!!
Taste your creation and adjust seasoning as needed. I prefer a spicier finished dish, but my hubby likes it with less spice. Add another dash or two of cayenne or another tablespoon or two of green salsa... up to you. It’s your dinner!! Serve alongside Grilled Chicken Fajitas, Chicken & Cheese Enchiladas or Heart-Healthy Chicken Enchilada Casserole. (Just a few of my delicious recipes!)… Enjoy!!