Mexican Bean and Rice Salad
Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.
This was good, but I thought it needed some oomph, so I added some nice, vinegary hot sauce. I made a few minor subs based on personal preference: quinoa for rice, roasted Hatch green chiles for jalapeno (they're hotter and more flavorful), and green onions for white. I'd add some red wine vinegar and avocado if I made this again. Nice, hearty dish.
Made this for a huge crowd (scaled recipe up to feed 50) and was really easy to assembly even at that size. I gave it 4 out of 5 stars because I did change the recipe a little. First, I found the Jalapenos added a nice brightness to the dish but not really any noticable heat, so I served the dish along side a bottle of our favorite hot sauce, letting the guests add heat if they wanted. Also, I added advocado (as another user suggested) and added more fresh lime juice -tossing the avocados in some of the lime juice to keep them from browning. When served the recipe got rave reviews and I sent the recipe home with a bunch of people.
This salad is very good, and has provided a basis for me to personalize it to my tastes. I didn't have any jalapenos, which I'm assuming would have added an extra punch. I made mine with black beans and pinto beans (not kidney), frozen thawed corn, red pepper in addition to the green pepper, 3 limes instead of one, 2 tbsp. olive oil, 2 cloves minced garlic, 8 oz. Monterey Jack Cheese cut into small cubes, 1 can of sliced olives, and 1 tsp. sea salt. Next time I make this, I will add the jalapeno and use green onion instead of a regular onion, and maybe more cheese. Tomatoes and avocado could be added as well. There are so many possibilities with this wonderful salad! Also, this salad does have the potential to be dry. Tonight on my way home from work I bought a bottle of Newman's Own Light Lime salad dressing which I added to this salad. It was delicious and added a nice sweetness. I also plan on trying this with the cilantro-lime dressing by Lin on this site.
Leftover chicken and cooked rice can be turned into a big bowl of Mexican-influenced flavor via the addition of salsa, beans, corn, avocado, and cilantro.
I made this for a family gathering and it turned out really well.. I only used one jalapeno and I did use 2 limes other then that no changes. Everyone loved it and it worked well being gluten free also!
I followed the recipe exactly except for the japapenos and it just seemed bland. As someone else suggested, I added another lime, but it didn't seem to make much difference. I made it for a cookout and took most of it home.
great recipe. followed exactly. delicious + easy + healthy = win