Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, mexican rice bean salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mexican Rice Bean Salad is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mexican Rice Bean Salad is something which I’ve loved my entire life.
Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad. In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch. Learn how to make Mexican Rice and Beans Salad.
To get started with this particular recipe, we have to prepare a few components. You can have mexican rice bean salad using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mexican Rice Bean Salad:
- Prepare 1 Cup Rice boiled
- Get 1 Cup Kidney beans boiled (toasted with some chilli powder and garam masala)
- Prepare 1 cup Sweet Corns boiled
- Take 1 Red bell pepper chopped
- Prepare 100 gm Cottage cheese crumbled
- Get 4-5 Lettuce
- Prepare For Salsa
- Make ready 1 Onion medium size finely chopped
- Prepare 2 tablespoon Coriander freshchopped
- Get 12-15 Mint leaves
- Take 1/2 tablespoon Green chillies chopped or according to taste
- Take 1 1/2 Tablespoon Lemon juice
- Prepare 1 Tablespoon Olive Oil
- Take 1/2 tablespoon Oregano and some mixed herbs
- Prepare to taste Black salt according
I used basmati but any rice will do. Beans - Black beans are best for this salad. Herbs - Fresh cilantro and green onions, mmm! Juice - If you're making Mexican food and you don't have limes on.
Instructions to make Mexican Rice Bean Salad:
- Boil Rice and keep aside. Boil kidney beans with some water and salt. Once it is cooked remove the water. In a pan just add 1/2 tablespoon of cooking oil add chilli powder, garam masala and kidney beans, toast it for 2 to 3 minutes. This toss will give some Indian touch to our salad. Beans will be little bit spicy.
- Let's prepare our salsa. Finish all cutting and chopping. In a bowl add chopped tomatoes, onion, green chilli, coriander, mint leaves, salt, herbs, olive oil, lemon juice and mix all well. Keep it aside for at-least 20 minutes, so that all the flavours get mixed together nicely.
- All ingredients are ready let us prepare our salad. Let's start. Take a serving glass, add lettuce leaves in the bottom, now add a tablespoon of beans, next layer is of our rice, above rice our tangy salsa then some crunchy vegetables like bell pepper. Now some protein in the form of cottage cheese, last are my favourite sweet corns, garnish with mint leaves and your cut salad glass is ready.
Herbs - Fresh cilantro and green onions, mmm! Juice - If you're making Mexican food and you don't have limes on. This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. Make your salad more filling with these satisfying bean patties.
So that’s going to wrap it up with this exceptional food mexican rice bean salad recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
