Mexican rice salad
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
- Note + chilling time in the fridge (at least 1 hour)
PRESENTATION
When you think about summer meals, a Mexican rice salad is really the perfect choice. It's bright, refreshing, and has bold flavors that'll impress anyone. Plus, it’s got those crisp yellow and red bell peppers—super tasty—tossed in this sweet and sour mix of water, vinegar, and sugar to keep them crunchy. I mean, cannot go wrong. Then, you add red beans sautéed with scallions and sweet corn—which not only gives you a pop of color but a tasty tender bite. And the lime zest? It just brings in those zesty tropical aromas typical of Mexican cuisine.
You know, unlike your average rice salad, this one is all about big flavors and fresh vibes. Perfect for hot days when you’re craving something cool and filling. People love to experiment with this easy Mexican rice salad by incorporating elements from other cuisines. And look, Greek or Middle Eastern twists with olives or herbs are fun, but nothing beats the original bright Mexican style. The way the rice just absorbs all the juices from the veggies and beans? Really really good. It results in this moist, almost creamy texture but still delivers that crunch from the peppers and corn.
Whether you are packing it for a quick lunch or serving it at a picnic, this healthy Mexican rice salad is a total crowd-pleaser. For sure. Completely vegetarian, it works perfectly as a main dish or a fun Mexican side dish with grilled meats or tacos. And you know what? Even after spending some time in the fridge, the flavors deepen, like it's marinating in its own goodness—super super delicious. It is no wonder this zesty bowl of color and flavor is a summer favorite. With punchy lime and all those sweet, crisp veggies, Mexican rice and bean salad offers a delicious and fuss-free way to enjoy something different. And honestly, it's really something special.
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INGREDIENTS
- Parboiled rice 1.7 cups (300 g)
- Precooked red beans 0.8 cup (150 g) - (drained weight)
- Fresh scallion 2 oz (50 g)
- Corn 0.6 cup (100 g)
- Lime peel to taste
- Chives to taste
- Extra virgin olive oil to taste
- For the peppers
- Red peppers 2 cups (300 g) - to be cleaned
- Yellow peppers 2 cups (300 g) - to be cleaned
- Water 2 glasses (500 g)
- Apple cider vinegar 0.8 cup (200 g)
- White wine 1.7 oz (50 g)
- Sugar 4 tbsp (50 g)
- Extra virgin olive oil to taste
- Oregano to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Mexican rice salad
To prepare the Mexican rice salad, first cook the rice in salted boiling water for the time indicated on the package 1. In the meantime, clean the green onion and slice it thinly 2. Put the green onion in a pan with a drizzle of oil 3 and let it soften and turn golden over medium-low heat.
Add the kidney beans 4 and sauté everything for a few minutes, stirring often 5, then set aside. Once the rice is cooked, drain it into a large bowl 6 and let it cool.
Meanwhile, take care of the peppers: halve them lengthwise 7 and remove the skin with a vegetable peeler 8. Cut them first into strips and then into cubes about 1/4 inch 9. Do the same with the yellow peppers.
In a small saucepan pour the water, the white wine 10 and the apple cider vinegar 11. Also add the sugar 12 and bring to a boil.
Add the peppers and let simmer for about 3 minutes 13, then drain them into a bowl 14. Season with oil, salt and pepper 15.
Flavor with the oregano 16 and stir 17. At this point the rice should have cooled, so add the peppers 18.
Also add the corn 19 and the beans with the green onion 20, then scent with the grated lemon zest 21.
Finally, garnish with the chives 22 and mix everything well 23. Let the flavors meld in the refrigerator for at least one hour, after which your Mexican rice salad is ready to be served 24!