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.
1
Cook the rice in boiling water until done. Drain and rinse under cold water.
- Rice: 2.5 glasss
2
In a large bowl, mix lime juice, salsa, and salad dressing.
- Lime juice: 2 tablespoons
- Salsa: 100 g
- Italian 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.
- Rice: 2.5 glasss
- Red sweet pepper: 1 piece
- Fresh corn kernels: 220 g
- Spring onion: 35 g
- Chopped cilantro (coriander leaf): 35 g