Mexican Rice and Black Bean Salad

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Mexican Rice and Black Bean Salad
Mexican Rice and Black Bean Salad
1¾ cups water
1 cup Raley's Long Grain White Rice
1 cup Raley's Salsa
1/4 cup Raley's Cider Vinegar
1/4 cup Raley's Vegetable Oil
1 (15- oz.) can black beans drained and rinsed
1/2 cup green bell pepper diced
1/2 cup canned corn
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
1 to 2 jalapeño peppers stemmed, seeded and minced (optional)
Garlic salt to taste

Prep time: 15 minutes, Cook time: 20 minutes, Chill time: at least 1 hour

Bring water to a boil in a medium saucepan; stir in rice and cook, covered, over low heat for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool. Stir in salsa, vinegar and oil, then remaining ingredients. Cover and chill for at least 1 hour for flavors to blend.

Makes 4 servings.

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This recipe is very yummy. I added juice of one lime for a bit more acidity. Don't forget the black beans.

  Comment Number: 562
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Dont forget the beans... they got left out of the recipe

  Comment Number: 563
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Our apologies! We've updated the recipe - should have 1 (15-oz.) can black beans.

  Comment Number: 564
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very tasty, however as noted you left out the beans in the receipe and maybe it should say apple vinegar. Lisa from hollister

  Comment Number: 580
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