Name: Nancy's Mexican Rice Salad
Total time: 25 min
Yield: 6 -8
Ingredients: 3 cups cooked brown basmati rice (cooked); 2 medium onions (chopped); 3 cans cooked black beans (rinsed and drained); 2 sweet red peppers (diced); 3 cups frozen corn kernels; 1 cup cilantro (chopped); juice of 2-3 limes; 6 Tbs olive oil; 5 + garlic cloves (pressed); salt and pepper to taste; 1 tsp cumin

Nancy's Mexican Rice Salad

This makes a large bowl of Mexican rice! Great for a pot luck.

Got this recipe from a freind, source unknown

Course

Entree or side

Prep Time

25 minutes

Servings

-8

Ingredients

3 cups cooked brown basmati rice cooked
2 medium onions chopped
3 cans cooked black beans rinsed and drained
2 sweet red peppers diced
3 cups frozen corn kernels
1 cup cilantro chopped
juice of 2-3 limes
6 Tbs olive oil
5 garlic cloves pressed
salt and pepper to taste
1 tsp cumin

Course

Entree or side

Prep Time

25 minutes

Servings

-8

Ingredients

3 cups cooked brown basmati rice cooked
2 medium onions chopped
3 cans cooked black beans rinsed and drained
2 sweet red peppers diced
3 cups frozen corn kernels
1 cup cilantro chopped
juice of 2-3 limes
6 Tbs olive oil
5 garlic cloves pressed
salt and pepper to taste
1 tsp cumin

Instructions

In a very large bowl, whisk olive oil, lime juice, cliantro, garlic, salt and pepper into a vinaigrette. Saute the corn in a little oil over high heat until a little brown, then add the red pepper and the onion and cook until onion is translucent. Cool. Add all ingredients to the bowl of vinaigrette and mix thoroughly. Taste, and tweek it til it's perfect for you!
Delicious topped with lots of fresh tomatoes and avocados.

Nancy’s Mexican Rice Salad

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