Mexican Rice Salad

6 servings

30 minutes

An easy recipe that will help save a family dinner if you are late at work. The main advantage of this recipe is an interesting dressing with lime juice, which elevates ordinary rice to the level of gastronomy. Finely chopped vegetables in the form of salsa are also included in the salad - their set can be arbitrary, but it is better to use fresh cucumber and corn so that the salad does not turn out dry. And here's another important thing: if there are no vegetables at all in the refrigerator, you can use a Mexican or Hawaiian mix as a filler. Boil or fry, mix with rice and season with that very interesting lime dressing.

Energy value per serving

• Calories: 390
• Proteins: 8.1g
• Fats: 10.1g
• Carbohydrates: 68.3g

Ingredients

• Lime juice: 2 tbsp
• Salsa sauce: 100 g
• Italian Salad Dressing: 100 g
• Rice: 2.5 glass
• Red sweet pepper: 1 pc
• Green onions: 35 g
• Fresh corn kernels: 220 g
• Chopped cilantro (coriander): 35 g

Cooking steps

1. Cook the rice in boiling water until done. Drain and rinse under cold water.

   Required ingredients:

   • Rice: 2.5 glasss

2. In a large bowl, mix lime juice, salsa, and salad dressing.

   Required ingredients:

   • Lime juice: 2 tablespoons
   • Salsa sauce: 100 g
   • Italian Salad Dressing: 100 g

3. Add dried rice, finely chopped red pepper, corn kernels (can be lightly boiled), finely chopped green onion, and cilantro to the dressing. Mix everything well, cover, and refrigerate for a few hours.

   Required ingredients:

   • Rice: 2.5 glasss
   • Red sweet pepper: 1 piece
   • Fresh corn kernels: 220 g
   • Green onions: 35 g
   • Chopped cilantro (coriander): 35 g