Go Back

Fiesta Rice Salad with Cilantro and Lime

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salads
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 cups cooked rice (white, brown, or jasmine — cooled)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • For the Cilantro-Lime Dressing:
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice (about 1½ limes)
  • 1 teaspoon lime zest
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1 teaspoon honey or agave syrup (optional, for balance)
  • Salt and pepper to taste

Instructions
 

  • Step 1: Cook the Rice : Rinse rice under cold water until the water runs clear. Cook according to package instructions using water or broth for added flavor. Once cooked, fluff with a fork and let it cool completely to prevent sogginess.
  • Step 2: Prepare the Dressing : In a small bowl or jar, whisk together olive oil, lime juice, lime zest, cumin, garlic, honey, salt, and pepper. Adjust seasoning to taste — more lime for tanginess or honey for sweetness.
  • Step 3: Assemble the Salad : In a large mixing bowl, combine cooked rice, black beans, corn, bell peppers, onion, jalapeño, tomatoes, and cilantro. Pour the cilantro-lime dressing over the mixture. Toss gently to combine, ensuring all ingredients are evenly coated.
  • Step 4: Chill and Serve : Cover and refrigerate for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.