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Mexican Rice and Black Bean Salad

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Entree Salad
Servings: 4 -6 servings

Ingredients

  • 1-½ cups cooked brown rice
  • 2 cups cooked black beans from dry beans or canned
  • 2 ears of corn stripped from the cob (can use canned or frozen)
  • 1 roasted poblano pepper chopped
  • ¼ cup diced red bell pepper
  • 1 tablespoon diced Serrano pepper
  • ¼ cup sliced celery
  • 1 scallion thinly sliced
  • Dressing
  • 2 tablespoons garlic infused oil can substitute fresh diced garlic clove and olive oil
  • 1- tablespoon lime juice
  • 2 teaspoons orange juice
  • pinch each of salt pepper, cumin and oregano
  • Avocado and tomato for serving

Instructions

  • Combine all ingredients through scallions in a large mixing bowl. Whisk together the dressing ingredients, toss with the salad and chill. Serve on plates with sliced tomato and avocado.