Mexican Rice Salad
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| Recipe Rating: | |
| Categories: | Other Salads, Vegetarian, Healthy |
| Serves: | 8 |
| Prep Time: | 2 Hr |
| Cook Time: | 20 Min |
Ingredients
| 5 c | cooked brown rice |
| 1 can(s) | black beans, drained |
| 1/2 each | green, yellow, & red bell peppers, chopped |
| 1/2 | poblano pepper, chopped |
| 1 bunch | green onion, chopped |
| 1/2 c | italian parsley, choppped |
| 1/2 c | cilantro, fresh, chopped |
| DRESSING: | |
| 1/4 c | red wine vinegar |
| 2 Tbsp | fresh lemon juice |
| 3/4 c | olive oil, extra virgin |
| 1/2 Tbsp | black pepper |
| 1 Tbsp | salt |
| 1 Tbsp | chili powder |
| 1/2 Tbsp | cumin |
| 3 | cloves of garlic, minced |
Julie P.
Lightly Salted
Plain City, UT (pop. 5,476)
Najmah
Member Since May 2011
Directions
Mix together beans, cooked rice, peppers, onions, parsley, and cilantro. Mix together ingredients for dressing. (there is usually enough dressing for two salads) Mix dressing with rice mixture. Chill. This will keep for several days in the refrigerator.
