Mexican Rice Salad

Mexican Rice Salad 🥗

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour and 20 minutes
Servings: 8

Description:

This vibrant Mexican Rice Salad is a delightful twist on the classic Texas Caviar recipe. Inspired by its colorful and zesty flavors, this chilled salad is perfect for summer gatherings or weeknight dinners. By infusing the rice with Salzon Goya and chili powder, we create a bold and aromatic base, complemented by an array of fresh ingredients. From the sweetness of miniature salad tomatoes to the sharpness of purple onions and the creaminess of feta cheese, every bite is a burst of flavor. Easy to prepare and even easier to enjoy, this salad is a true crowd-pleaser that’s as visually stunning as it is delicious.

Ingredients:

Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook Rice:

   • In a saucepan, cook the raw rice with Salzon Goya and chili powder according to package instructions. Once cooked, allow it to cool completely.

2. Prepare Dressing:

   • In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, and pepper until well combined. Set aside.

3. Chill:

   • Place the cooked rice in the refrigerator to chill for at least 30 minutes.

4. Chop Vegetables:

   • Meanwhile, finely chop the green onion and purple onion. Halve the miniature salad tomatoes.

5. Combine Ingredients:

   • In a large mixing bowl, combine the chilled rice with chopped green onion, purple onion, miniature salad tomatoes, black beans, black-eyed peas, and crumbled feta cheese.

6. Add Salsa:

   • Pour the salsa over the salad mixture and gently toss until everything is evenly coated.

7. Apply Dressing:

   • Drizzle the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.

8. Chill Again:

   • Return the salad to the refrigerator and chill for an additional 30 minutes to allow the flavors to meld together.

9. Serve:

   • Once chilled, serve the Mexican Rice Salad cold, garnished with extra crumbled feta cheese and chopped cilantro, if desired.

10. Enjoy!

    • This refreshing salad is not only delicious but also keeps well in the refrigerator, making it perfect for meal prep or leftovers. Enjoy the vibrant flavors and colorful textures of this Southwestern-inspired dish with your family and friends!

Nutritional Information (per serving):

• Calories: 277.7
• Fat: 14.9g
• Saturated Fat: 5.8g
• Cholesterol: 26.8mg
• Sodium: 1191.2mg
• Carbohydrates: 30g
• Fiber: 2.5g
• Sugar: 6.5g
• Protein: 7.4g

Recipe Notes:

• Feel free to adjust the amount of chili powder and salsa according to your taste preferences.
• For added freshness, you can incorporate chopped cilantro or parsley into the salad.
• This salad can be served as a standalone dish or as a side to grilled meats or seafood.
• Make sure to store any leftovers in an airtight container in the refrigerator for up to 3 days.