Southwestern-style Rice Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup uncooked Long grain rice (rinsed)
- ¾ cup sweet Corn (canned)
- ¾ cup red Kidney beans (canned)
- 1 ripe Avocado
- 1 Tbsp lemon juice
- 2 Tomatoes (washed and diced)
- ½ head Lettuce (shredded)
- For the Dressing
- 1 red chili pepper (trimmed; seeds removed and finely diced)
- ¼ cup Lime juice
- ¼ tsp salt
- ⅛ tsp freshly ground Black pepper
- 2 Tbsps extra virgin olive oil
- ¼ cup fresh cilantro (chopped)
Product recommendation
May garnish with with green chili peppers and tortilla chips when ready to serve.
Preparation steps
1.
Bring one cup of lightly salted water to a boil; add rice. Reduce heat to low, cover and cook for 15 to 20 minutes, or until water is absorbed and rice is light and fluffy. Set aside to cool.
2.
Rinse the corn and kidney beans in cold water; drain thoroughly. Halve the avocado lengthwise, remove the stone and peel the halves. Dice the flesh and sprinkle immediately with lemon juice.
3.
For the Dressing:
4.
In a small bowl, whisk the diced chili pepper, lime juice, salt, pepper, and olive oil together. Fold in the chopped cilantro.
5.
To Assemble:
6.
Place shredded lettuce in the bottom of a serving dish. In a separate large bowl, combine cooled rice, corn, kidney beans, avocado, and tomatoes; gently toss with dressing. Spoon rice mixture onto bed of shredded lettuce. Garnish with with green chili peppers and tortilla chips. Serve.
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