How To Make Tex-Mex Rice salad - Recipe

cooked rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein while bulgur is often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans offer similar nutrition, while pinto beans are typically cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola is often less costly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, and vinegar is often cheaper.

Use leftover cooked rice, preferably cold and from the night before.

Measure out 3 cups of short grain Japanese rice and ensure it is cooled.

Rinse and drain 1 can each of black beans and corn.

Cut 20 mini tomatoes in half and set aside.

Finely chop 1/2 red onion and add to the bowl.

In a small bowl, mix together 1/2 cup olive oil, 3 tablespoons vinegar, 1/4 cup mayonnaise, 1 teaspoon paprika, 1 tablespoon chili powder, and 1/2 teaspoon salt until well combined.

In a large bowl, break up the cooled rice and add the black beans and corn.

Pour the dressing over the rice mixture and mix well to combine.

Gently fold in the halved tomatoes last to avoid crushing them.

Chill the salad in the fridge before serving.

Cooking Techniques

Equipment Needed

Spice Level: