Fiesta Rice Salad
Bursting with vibrant colors and bold flavors, Fiesta Rice Salad is a zesty and satisfying dish that’s perfect for any occasion. Made with tender long-grain rice, sweet corn, protein-packed black beans, and a medley of fresh veggies like cherry tomatoes, red bell pepper, and red onion, this salad is a celebration of taste and texture. A tangy dressing of lime juice, olive oil, and warming spices like cumin and chili powder ties everything together, while chopped cilantro adds a refreshing finish. Quick to prepare in under 40 minutes and customizable with a touch of jalapeño for heat, this gluten-free, plant-based salad is a crowd-pleaser. Enjoy it chilled as a refreshing side dish at barbecues or as a wholesome light meal on its own.
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Recipe Information
Ingredients
- 1 cup Long-grain white rice
- 2 cups Water
- 1 cup Sweet corn kernels (canned or fresh)
- 1 cup Black beans (canned, rinsed, and drained)
- 1 cup Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 0.5 medium Red onion (finely chopped)
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Lime juice (freshly squeezed)
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 small Jalapeño (optional, finely chopped)
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
Remove the saucepan from heat, fluff the rice with a fork, and allow it to cool to room temperature.
Meanwhile, prepare the vegetables by halving the cherry tomatoes, dicing the red bell pepper, and finely chopping the red onion and cilantro. If using jalapeño, finely chop it as well.
In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled rice, corn, black beans, cherry tomatoes, red bell pepper, red onion, cilantro, and jalapeño (if using). Pour the dressing over the salad.
Gently toss all the ingredients together until evenly coated with the dressing.
Taste and adjust seasoning if needed. Add an extra squeeze of lime juice for more tang, if desired.
Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld.
Serve cold and enjoy your Fiesta Rice Salad as a standalone dish or alongside grilled proteins.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 27.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
