Go Back
–+ servings
Whote bowl with rice, corn and black beans

Mexican Rice, Bean & Corn Salad

Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Rice Bean Corn Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 servings
Super light, easy side dish made with instant rice, canned corn and black beans. A perfect accompaniment to Mexican dishes.  
Print Recipe

Ingredients

  • 3 cups Instant Rice
  • 3 cups Water
  • 1 tsp Salt (for rice)
  • 1/4 cup Fresh lime juice
  • 1/2 cup Olive Oil
  • 1 tsp Salt (for dessing)
  • 3 tbsp Fresh cilantro, chopped
  • 2 tbsp Fresh Jalapeno, diced finely
  • 3 tbsp Red Onion, diced finely
  • 1 15.25 oz can Corn, drained
  • 1 15.5 oz can Black Beans, rinsed and drained
  • 1/2 cup Queso Fresco or Feta cheese, crumbled

Instructions

  • Prepare rice according to package directions: bring 3 cups of water to boil. Add salt and rice, remove from heat. Cover and allow to sit for at least 5 minutes.
  • Prepare dressing in serving bowl. Combine lime juice, olive oil, salt, cilantro. jalapeno, and red onion in large bowl, whisk to combine. 
  • Add corn and black beans to dressing, mix. Add rice and mix again.
  • Add Queso Fresco or Feta cheese, toss to combine.
  • Serve salad at room temperature or cold.