Fiesta Rice Salad
You will not find an easier recipe than this healthy and fresh Fiesta Rice Salad that you can have on the table in just 15 minutes!
Full of fresh veggies and covered in a light citrus lime sauce, this healthy Fiesta Rice Salad is the perfect light lunch or dinner side dish. This recipe is so easy to customize, and no matter how you make it, it can be on the table in just 15 minutes!
FRESH AND FILLING
This Fiesta Rice Salad recipe has saved me on multiple occasions when I needed food fast but didn’t want fast food. I love how quickly I can make this dish and how guilt free and fresh it is!
If you love this easy recipe then let your tastebuds run wild with Mexican Mango Rice Salad and Summer Wild Rice Salad.
OTHER RECIPES TO SERVE WITH FIESTA RICE SALAD
- Cheesy Salsa Chicken – This easy, cheesy chicken recipe is the perfect protein to accompany a scoop of Fiesta Rice Salad.
- Mexican Street Corn – You’ve never had corn on the cob quite like this slathered street corn.
- Spicy Garlic Shrimp – These flavorful shrimp can be ready in less time than your rice salad!
INGREDIENTS
Rice: You will need 2 cups of cooked white rice. Cilantro lime rice works really well in this recipe and you could even use this salad as a way to use up leftover Mexican rice.
Veggies: This salad contains black beans, corn kernels, diced tomatoes, minced cilantro, and minced red onion.
Seasoning: Fiesta Rice Salad gets its flavor from avocado oil, lime juice, cumin, salt, and pepper.
HOW TO MAKE FIESTA RICE SALAD
STEP ONE: You won’t find an easier recipe than this one. Once you cook the rice and prep the veggies, simply place them all together in a large mixing bowl.
STEP TWO: Next, in a small bowl, stir to combine the avocado oil, lime juice, and cumin. Pour the sauce mix into the large bowl and gently toss all of the ingredients to combine.
STEP THREE Season the Fiesta Rice Salad with salt and pepper as desired. Serve immediately or refrigerate until ready to serve.
TIPS FOR SUCCESS
- I always prefer to use a rice cooker to prepare the rice for this dish. In my experience, this makes the rice fluffy and not mushy.
- If you don’t have avocado oil, olive oil can be substituted instead.
- If you prefer to use canned whole kernel corn instead of frozen corn, you’ll need about half of a 15.25-ounce can that’s been drained. Which makes doubling this recipe super easy.
CAN YOU STORE COLD RICE SALAD
When storing cooked rice, it is important to let the rice cool thoroughly and refrigerate it quickly. If stored in an airtight container, this Fiesta Rice Salad will last in the fridge for about 3 days.
WHAT ELSE CAN I PUT IN FIESTA RICE SALAD
This colorful rice salad is easily customizable so don’t be afraid to play around and make it your own. I often substitute white rice for brown rice depending on my mood. You can also add creamy avocado chunks, crunchy bell pepper chunks, or spicy jalapeno slices.
OTHER MEXICAN INSPIRED FLAVORS
- Slow Cooker Queso Chicken Tacos
- Chicken Enchilada Casserole
- Slow Cooker Crispy Carnitas
- Layered Nacho Dip
- Mexican Rice
- Taco Salad
Fiesta Rice Salad
Equipment
Ingredients
- 2 cups cooked white rice cooled
- 15 ounces canned black beans drained
- ¾ cup frozen corn thawed (see note)
- 2 Roma tomatoes seeded and diced
- ¼ cup cilantro minced
- 3 tablespoons red onion peeled and minced
- ¼ cup lime juice freshly squeezed
- 2 tablespoons avocado oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Add the rice, black beans, corn, tomatoes, cilantro, and red onion to a large mixing bowl. Stir to combine.
- In a small bowl, whisk together the lime juice, avocado oil, and cumin. Pour over the salad and stir to coat.
- Season with salt and pepper to taste and stir once more. Serve immediately or refrigerate until ready to serve.
