In my search for summer meals that I can prep early in the day, this Rainbow Rice Salad fit the bill perfectly. It has all our favorite veggies–tomatoes, peppers, and corn–with a kicky cilantro lime dressing. I adapted a recipe I found at Family.com for my family by omitting the jalapeno (too much for my kids) and calling it “Rainbow” so they’d marvel at all the veggies instead of turning their noses up at it. I also chilled it for several hours before serving; I think the flavors meld together better that way.
- 2 cups cooked brown rice
- 1 Tbsp olive oil
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 2 limes, juiced
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 orange bell pepper, diced
- 2 Roma tomatoes, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until they begin to brown (8-10 minutes). Stir in black beans, remove from heat and set aside to cool.
In a large bowl, whisk together lime juice with 2 Tbsp olive oil. Add salt and pepper to taste (I used about 1/2 tsp salt and 1/4 tsp pepper).
Stir in rice, and toss to coat the rice with the dressing.
Add the corn and bean mixture. Stir in bell pepper, tomatoes, red onion and cilantro, and toss well.
Taste for seasoning and add more salt and pepper if desired. For heat, add a seeded and minced jalapeno pepper.
Refrigerate for 3-4 hours to let dressing infuse all parts of the salad.
Amount Per Serving: Calories: 343Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 706mgCarbohydrates: 60gFiber: 12gSugar: 6gProtein: 11g
This Rainbow Rice Salad is naturally gluten-free. It’s also a complete vegetarian meal, which makes it a great salad to bring to a potluck or barbeque this summer. So many people can enjoy it!