Mexican Rice Salad

This rice and bean salad is one of my all time favorites. I love it because it truly gets better the longer it sits, so I can make it a day in advance!  This is a great use for the left over rice that is in your refrigerator and can be made with anything you have on hand, so feel free to throw in some fresh corn, jalapeños, or anything else that you would like.  The lime juice and cilantro should be fresh for the best results.  I used to mix the “vinaigrette” separately, but now I just mix everything together in one bowl.  Saves and step and one less bowl to clean!  This salad is best served at room temperature.  

Mexican Rice Salad
4 side dish servings


Ingredients

1 cup cooked rice (I prefer Basmati)

1 can black beans- drained and rinsed

1 tablespoon of olive oil

1 teaspoon cumin
dash of cayenne pepper

Dash of hot sauce (I use Texas Pete)

½ cup chopped cilantro

2 tablespoons of red onion, shallot or green onions

Juice of one lime give or take

Salt and pepper to taste

Chopped tomato or avocado (optional)

Directions

Mix all of the ingredients together and let them sit for at least one hour, but preferably longer.