Ensalada de arroz with beans, peppers and lime Recipe
This Mexican rice salad is a colorful mix of grains, beans, peppers and corn with a light, citrusy dressing. It often appears at picnics and family barbecues as a chilled side that can be prepared in advance and taken along in a container. The flavors are a bit like a pasta salad, but the rice makes it lighter and fluffier.
This ensalada de arroz combines Mexican flavors with the practical form of a salad that you can safely pack in a container even on a hot day. Lime, cilantro and chili give it the character of a taquería, while the mix of rice, beans and corn makes it satisfying yet still light. It’s a great way to bring Mexican cuisine to a balcony barbecue.
Chef's tips
Cook the rice al dente and spread it out on a large plate right away – if you leave it in the pot, it will clump and the salad will feel heavy. Before adding the vegetables, make sure the rice and beans are completely cooled and well drained, otherwise the dressing will become watery. Add chili and lime gradually, tasting after each mix – it’s easier to increase the heat than to fix a salad that’s too sour or too spicy.
How to serve
This salad is a great replacement for classic mayonnaise-based salads at a barbecue – especially with roast chicken, skewers or grilled halloumi. It tastes good with a light beer, homemade lime lemonade or water with cucumber slices. For picnics I pack it into jars – everyone gets their own portion and there’s no need to serve from a big bowl on the blanket.
Ingredients
- rice - 200 g
- red beans - 150 g
- corn - 100 g
- bell pepper - 1 piece
- cucumber - 0.5 pieces
- onion - 0.5 pieces
- cilantro - 2 tablespoons
- vegetable oil - 3 tablespoons
- lime - 2 pieces
- cumin - 0.25 teaspoons
- chili pepper - 0.5 pieces
- salt
- black pepper
Preparation
- Cook the rice in salted water according to the package instructions so it is tender but not overcooked. Drain, transfer to a large plate or bowl and spread out so it cools faster and doesn’t stick together.
- Drain the beans and corn and rinse in a sieve. Set aside to drain well.
- Dice the pepper and cucumber finely. Very finely chop the onion. Chop the cilantro.
- In a large bowl combine the cooled rice, beans, corn, pepper, cucumber and onion.
- In a small bowl prepare the dressing: mix the oil, juice from 2 limes, cumin, finely chopped chili pepper, a pinch of salt and pepper. Stir until well combined.
- Pour the dressing over the salad, add the chopped cilantro and gently mix so you don’t crush the rice grains.
- Taste and, if needed, season with more salt, pepper or lime juice. Set aside for at least 10 minutes for the flavors to meld.
- Serve at room temperature or slightly chilled.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. Before serving leftovers, loosen the grains with a fork and refresh with a little extra oil and lime juice if needed.
