tex-mex rice salad

(1 rating)
Recipe by
Lori Harbin-Combs
Roseburg, OR

My friend asked me to bring a salad to her event and she mentioned possibly a rice salad. I put a few of my favorite ingredients together and there it was a huge hit!

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For tex-mex rice salad

  • 2 c
    long grain rice, uncooked
  • 1 1/2 Tbsp
    lemon pepper
  • 1 Tbsp
    dried parsley
  • 1 bottle
    zesty italian dressing
  • 1/4 c
    sugar
  • 1/2 c
    chopped fresh cilantro plus extra for garnish
  • 1 c
    celery with leaves chopped
  • 1
    yellow or green bell pepper chopped
  • 1 bunch
    radish sliced
  • 4
    green onion sliced
  • 1 can
    black beans rinsed and drained
  • 1 can
    garbonza beans drained
  • 2 tsp
    pinto bean seasoning or sage, onion powder and garlic powder. 1 teaspoon each
  • 1 can
    black olives, sliced
  • 1 Tbsp
    knorr tomato/chicken bouillon

How To Make tex-mex rice salad

  • 1
    Cook rice with lemon pepper, parsley, and tomato bouillon. Chill till cold.
  • 2
    Mix the sugar and italian dressing together in a bowl.
  • 3
    Combine cold rice with remaining ingredients. Pour salad dressing mixture over rice and mix well. Garnish with fresh cilantro.
ADVERTISEMENT