Monday, October 10, 2011

Fiesta Rice Salad

It was Sunday night last night and you know what that means? Feasting at small group! I decided to make this Fiesta Rice Salad because I knew it would be quick to fix Sunday morning and then the flavors would have a chance to marinate all day. Luckily my friend Sarah brought her famous guacomole with her homemade salsa mixed in and they went very nicely together. My friend Anne brought her beer bread that I LOVE with all my heart. She didn't even use beer though she just used a can of Sprite. Didn't know you could do that. We also had way toooooo many yummy desserts. I did not turn them down. Pumpkin Bars, Special K Bars, and Hot Chocolate Cupcakes. I did eat one of all of those in case you are wondering but I did go for a very long run today so it is all evened out!

So back to my salad. I love this recipe because it is a dumping recipe and I am a dumping kind of cook. Throw it all in a bowl and mix it up is my favorite kind of recipe. Plus it is very colorful!

See......doesn't that look pretty and it isn't even finished.

You will want to make the dressing first and give it time to sit a little while you get the rest of the ingredients together.

It is very simple. Just these five ingredients. Mix them up and let them sit.

 1/2 cup fresh lime juice (took 4 small limes)
3 Tbsp. olive oil
1/4 cup salsa--any kind is fine
1-2 tsp. ground cumin (2 is better in my opinion)
1/2 tsp. salt

Then grab a large bowl and start adding the following ingredients.

2 cups cold cooked brown rice
1 cup cooked corn kernels (fresh or frozen)
1 can black beans drained and rinsed (15oz)
1 red bell pepper diced
1 cup grape or cherry tomatoes halved or quartered
4 green onions thinly sliced
1 Tbsp chopped fresh cilantro (more if you prefer)

Then pour the dressing over and mix well.

When you are ready to serve the salad chop up 1-2 fresh avocados and mix into the salad gently. I used 2 because that is our favorite part. You can then top it with a little more cilantro if you prefer.

A beautiful mexican kind of salad!

Like a lot of things this is better the second day. I was very happy to eat the leftover for lunch today. Make sure and give your salad a taste before serving it. Sometimes this salad needs a little more salsa or cumin. I wished I had added a little more of both of those things last night but it was still delicious and very healthy and quick! I know my husband loves this salad, and Steve said black beans had redeemed themselves last night, Bert also commented that he really liked it and so did my friend Selena who suggested we could eat it on some of the chips we had with the guacomole, which was very delicious, so I would say it was a hit!

Now you know I can't resist telling you that this salad would also be just as awesome with quinoa instead of brown rice but in case you need a break from quinoa then eat the rice!

P.S. Don't you wish you were in our small group?

1 comment:

Jenny said...

Your salad sounds delicious. Especially with the avocado. BTW, I finally added you to my VASF blogroll; I'm a little slow with things like that.