Southwestern Rice Salad
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
8 cups
ingredients
- 236.59 ml rice, cooked and cooled
- 236.59 ml corn
- 295.73 ml black beans (approx.)
- 295.73 ml mild salsa
- 177.44 ml green onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 59.14 ml sliced black olives
- 9.85 ml cumin
- 59.14 ml fresh cilantro, chopped (optional)
- 2 clove garlic, minced
- 29.58 ml lime juice (fresh, please!)
directions
- Combine all ingredients in a large bowl.
- Chill (overnight is best) and serve.
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Reviews
-
Very good and different salad which we had with chicken. I made a few minor changes based on what I had by using a red onion, chopped (instead of green onions), two green peppers (instead of red and green) and skipped the cilantro all together. The salsa I used was called Road Kill Salsa, so it was a bit on the hot side but contained black beans and pineapple which was a nice addition. Next time I think I will use milder salsa and serve this with tortilla chips. Thanks for sharing!
RECIPE SUBMITTED BY
Roosie
San Francisco, CA