Char’s Tex-Mex Rice Salad

Simple, delicious, doable, and super nutritious! Serve straight up, or with a grilled piece of chicken or fish.

Fun Fact: I used to work as a private chef for an amazing family from California. One day they requested a Tex-Mex Salad to go with a variety of meat off the grill. This is what I came up with and they loved it! It’s Colgan’s (my youngest son) favourite salad too!

Note: This salad requires no oil. You’re welcome to add a splash of olive oil – but I don’t feel it’s necessary.

Ingredients

• ½ cup basmati rice
• 1 can (540 mL/19 oz) black beans, drained and rinsed
• 2 ripe avocados, peeled, seed removed and diced
• 2 cups (500 mL) halved grape tomatoes
• ½ cup (125 mL) frozen corn, thawed
• ½ cup (125 mL) each of chopped fresh cilantro and chopped green onions
• ¼ cup (60 mL) chopped fresh mint
• zest and juice of 2 limes
• 2 cloves garlic, minced
• 1 tsp (5 mL) each of ground cumin, ground coriander, and chili powder
• 1/2 tsp (2 mL) salt
• ¼ tsp (1 mL) chili fl akes

Directions

1. Cook rice according to package directions.
2. Cool and toss cooked rice with remaining ingredients.
3. Cover and refrigerate for up to 2 days. Toss well before serving.
4. Makes about 6 cups (1.5 L).

Delicious & Doable Tips:

~ add leftover chopped grilled chicken or steak to salad.
~ add ½ cup (125 mL) chopped pickled jalapenos for an extra kick of heat.

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Type Books ~ 883 Queen Street West, Toronto
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Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
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Creative Cook ~ 35 Manitoba St, Bracebridge
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Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury