Hot Eats and Cool Reads: Rice and Vegetable Salad Recipe

Sunday, March 18, 2012

Rice and Vegetable Salad Recipe



We have been having the most unusual weather here in Minnesota. It's been in the 80's for the last couple days and usually this time of the year it's in the 30's! This is the perfect weather for having a barbeque!! We got invited over to a friends house for one, so I needed to find a recipe for a salad with the ingredients I had on hand. This Rice and Vegetable salad was super easy and so flavorful! I just loved scooping it up with tortilla chips and some guacamole! It has some great flavors! Even better, it has a lime juice and olive oil sauce, so it won't spoil fast in the heat like mayo based salads do! Hope you enjoy!!


Rice and Vegetable Salad

What you need:
1/2 c. basmati rice, cooked and cooled
1- 15 oz can black beans, rinsed
2 medium carrots, finely chopped
3/4 c. frozen, fresh (thawed) or canned corn (rinsed)
3/4 c. tomatoes, chopped
3 tbsp fresh parsley, minced
2 tbsp red onion, finely chopped 
1/4 c. lime juice
1/4 c. olive oil
1 tsp. cumin
salt and pepper

Directions:
In a large bowl, combine beans, carrots, corn, tomatoes, parsley, onion and cooled rice. 

In a small bowl, whisk the lime juice, olive oil, cumin, salt and pepper. Drizzle over rice and veggie mixture and stir gently to combine. Refrigerate for 30 minutes prior to serving. 

Print Recipe



5 comments:

  1. This looks fabulous!! Jeff would really love it!! (I love the orange towel!)

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    Replies
    1. Thanks! It is such a great recipe! I love the towel too... thanks for shopping with me!

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  2. This is a yummy recipe!!totally loving it & nice picture too...

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  3. Hi Sheena,
    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

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