Mexican Rice Salad
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3 months ago
1 View
3 months ago
@elisakocht
This recipe is automatically translated for you.
Mexican rice salad: A quick Mexican rice salad – prepared with just a few ingredients, that's exactly how I like it!
If you need something quick, but still want to enjoy a healthy and delicious salad, this recipe is perfect. If you have leftover rice from the day before (because the amount turned out to be larger than planned again), this rice salad is ideal for using up leftovers. The combination of fresh vegetables, hearty beans and fluffy rice is simply delicious. Rounded off with the right spices, it creates a wonderfully spicy, Mexican-inspired salad!
Information
Ingredients
- Long Grain Rice
200 grams
- Canned Kidney Beans
1
- Corn (Small Can)
1
- Bell Pepper
1
- Tomato
1
- Red Onion
1
- Olive Oil
3 tablespoons
- Lemon Juice
2 tablespoons
- Tomato Paste
2 tablespoons
- Salt
- Coriander Powder
- Cumin Powder
- Paprika Powder
- Cayenne Pepper
1 dash
- Parsley
2 tablespoons
Instructions
Cook and cool the rice:
Cook the long grain rice according to the package instructions.
Let it cool completely (preferably for at least 12 hours to promote resistant starch and save calories).
Prepare the vegetables:
Cut the bell pepper, tomato and onion into small cubes.
Drain the corn and kidney beans in a sieve.
Mix:
Put the cooled rice in a large bowl.
Add the kidney beans, corn, diced bell pepper, tomato and onion.
Season:
Mix olive oil, lemon juice, tomato paste and all the spices (salt, coriander powder, cumin, paprika powder, cayenne pepper) in a small bowl.
Season and refine:
Pour the spice mixture over the salad.
Add the chopped parsley (or coriander).
Mix all the ingredients thoroughly until the flavors combine.
Serve:
The salad can be served immediately, but it also tastes great if it has been left to infuse for a while before serving.