Mexican Rice, Bean & Corn Salad

This Mexican Rice, Bean & Corn Salad is an ideal accompaniment for any easy meal. It goes well with steak tacos, but it is a great match with chicken or pork.

I like to assemble the salad in the serving dish, cutting down on clean up.

Make sure to mix the salad well from the bottom to get all the rice coated with the dressing. Sprinkle a bit of salt over the top of the salad immediately before serving to brighten up the flavors.

It’s a twofer!

It’s a dynamic addition that can take the place of two side dishes, making for a diverse,  quick meal.

Mexican Rice, Bean & Corn Salad

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: Rice Bean Corn Salad

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Super light, easy side dish made with instant rice, canned corn and black beans. A perfect accompaniment to Mexican dishes.  

Print Recipe

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Ingredients

• 3 cups Instant Rice
• 3 cups Water
• 1 tsp Salt (for rice)
• 1/4 cup Fresh lime juice
• 1/2 cup Olive Oil
• 1 tsp Salt (for dessing)
• 3 tbsp Fresh cilantro, chopped
• 2 tbsp Fresh Jalapeno, diced finely
• 3 tbsp Red Onion, diced finely
• 1 15.25 oz can Corn, drained
• 1 15.5 oz can Black Beans, rinsed and drained
• 1/2 cup Queso Fresco or Feta cheese, crumbled

Instructions

• Prepare rice according to package directions: bring 3 cups of water to boil. Add salt and rice, remove from heat. Cover and allow to sit for at least 5 minutes.
  
• Prepare dressing in serving bowl. Combine lime juice, olive oil, salt, cilantro. jalapeno, and red onion in large bowl, whisk to combine. 
  
• Add corn and black beans to dressing, mix. Add rice and mix again.
  
• Add Queso Fresco or Feta cheese, toss to combine.
  
• Serve salad at room temperature or cold.
  

Mexican Rice Bean & Corn Salad might be the perfect side!