My Blue Kitchen

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Mexican Rice Salad

I made this salad for a cast party a few days ago, and I can tell you not much of it was brought back home.  It’s bursting with fresh flavor and can be put together in less than a half hour.  That frees up more time for margaritas.  Yay!  Win – win.

Enjoy it as a main course or as a side dish with your other favorite Mexican foods.

The Stuff You Need:

2 Cups cooked Rice

1 Cup fresh or frozen Corn kernels

4 Scallions, minced

1/2 Red Bell Pepper, chopped

1/2  Jalapeno, chopped

1 Cup black Beans, drained and rinsed (other beans can be substituted)

1 Cup chopped Tomatoes (I like cherry tomatoes, sliced in half)

1/3 Cup Spanish Olives, sliced in half

3 to 4 Tablespoons chopped fresh Cilantro

For the dressing:

3 Tablespoons Olive Oil (I use My Blue Kitchen Ancho Oil)

Zest of 1 Lime

Juice of 1 Lime; use more or less, to taste

2 teaspoons ground Cumin

2 Tablespoons Water

Salt & Pepper to taste

Here's How It's Done:

Serves 4 to 6 as a main course – or – 10 to 12 as a side dish

  1. Combine rice, corn, scallions, bell pepper, jalapeno, beans, tomatoes and olives in a large bowl.
  2. Prepare the dressing in a separate container.  Taste and adjust seasonings before adding to the salad.
  3. Add dressing to salad, stir to combine and serve immediately, or chill to serve later.
  4. optional garnish:  shredded Mexican style cheese and toasted Chili Pepitos.


You can use pasta instead of rice.  However, gluten free pasta tends to get mushy when served cold.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (17) Basil Oil (10) Lemon Oil (18)

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