Mexican Bean and Corn Rice Salad Recipe
Overview
This delightful Mexican Bean and Corn Rice Salad is a wonderful blend of wholesome ingredients, featuring a medley of beans, corn, and rice, all tossed together with vibrant flavors of fresh vegetables and a zesty dressing. Originating from a cherished family recipe, it holds a special place in my heart, not only for its delicious taste but also for the memories associated with it, making it a perfect dish for gatherings or potlucks. With its nutritious components, this salad is not only pleasing to the palate but also good for you.
Description
I received this recipe from my mother-in-law, who lovingly created it with my taste preferences in mind for a bridal shower we hosted. It’s a refreshing and light dish that combines black beans and kidney beans with sweet corn, crunchy bell peppers, and ripe grape tomatoes, all enhanced by a flavorful dressing made from lemon juice, olive oil, and cumin. The addition of cooked brown rice not only makes this salad filling but also adds a delightful texture that sets it apart from other bean and corn salads. With its beautiful array of colors and textures, this salad is sure to impress your guests while being simple to prepare.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 237.3 |
| Total Fat | 3.4 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 381.1 mg |
| Total Carbohydrates | 45.3 g |
| Dietary Fiber | 10.2 g |
| Sugars | 3.5 g |
| Protein | 10.6 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Black beans, rinsed and drained |
| 1 | Kidney beans, rinsed and drained |
| 1¾ cups | Frozen corn, thawed |
| 1 | Green bell pepper, diced |
| 1 | Grape tomatoes, halved |
| 3 | Onions, finely chopped |
| 1 | Cooked brown rice |
| ¼ cup | Lemon juice |
| 1 | Olive oil |
| 2 | Garlic cloves, minced |
| 2 | Fresh parsley, chopped |
| 1 | Ground cumin |
| 1 | Mild salsa |
Preparation Time
- Prep Time: 50 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 50 minutes
Instructions
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Combine Salad Ingredients: In a large mixing bowl, gently combine the black beans, kidney beans, thawed corn, diced green bell pepper, halved grape tomatoes, finely chopped onions, and cooked brown rice. Stir carefully to ensure all ingredients are evenly distributed without mashing the beans or tomatoes.
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Prepare the Dressing: In a separate small bowl or measuring cup, whisk together the lemon juice, olive oil, minced garlic, chopped fresh parsley, and ground cumin. This dressing not only enhances the flavors of the salad but also adds a refreshing zest that complements the other ingredients beautifully.
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Mix and Chill: Pour the prepared dressing over the salad mixture in the large bowl. Using a spatula or large spoon, gently mix the salad and dressing together until everything is well coated. Take care to avoid breaking up the beans or tomatoes too much during this process.
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Refrigerate: Once mixed, cover the bowl with plastic wrap or transfer the salad to an airtight container. Allow the salad to chill in the refrigerator for at least two hours, but preferably overnight. This chilling time allows the flavors to meld together, resulting in a more flavorful and enjoyable dish.
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Serve: After chilling, give the salad a gentle stir and taste. Adjust seasoning if necessary, and serve chilled. This salad can be a fantastic side dish at barbecues, picnics, or as a light meal on its own.
Conclusion
This Mexican Bean and Corn Rice Salad is more than just a side dish; it’s a celebration of fresh ingredients and vibrant flavors that captures the essence of Tex-Mex cuisine. Perfect for any occasion, whether you’re hosting a gathering or simply looking for a healthy meal option, this salad is bound to become a favorite in your household, just as it has in mine. Enjoy the delightful blend of textures and tastes that this salad brings to your table, and relish the joy of sharing it with friends and family.
Keywords
Mexican bean salad, corn salad, rice salad, black beans, kidney beans, Tex-Mex recipe, healthy salad, vegan recipe, low cholesterol meal, potluck dish
