Mexican rice-and-bean salad with pepper dressing

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20 min


10 to 14 servings

* PLUS Cooking time: 15 minutes


  • 3 cups water
  • 1 1/2 cups long-grain rice , preferably parboiled
  • 1/2 tsp salt
  • 6 large plum tomatoes , or 3 beefsteak tomatoes
  • 1/2 red onion
  • 4 green onions
  • 3 cups cooked black beans
  • 1/3 cup vegetable oil
  • 3 tbsp freshly squeezed lime or lemon juice
  • 1 tbsp toasted cumin seeds , see tip below
  • 1/4 to 1/2 tsp salt
  • 2 tbsp finely chopped pickled jalapenos , see tip below, or hot banana peppers
  • 1/4 tsp cayenne pepper , optional
  • 3 cups cooked corn kernels
  • 1/2 cup chopped fresh coriander


  • Bring water, rice and salt to a boil over high heat. Cover and immediately reduce heat to low. Simmer, without lifting lid, for 15 minutes. Then check rice. If most of water is still not absorbed, cover and cook 5 more minutes. If rice is not al dente and most of water is still not absorbed, continue cooking, covered, for another 5 minutes. Then drain. To quickly cool and dry rice, spread it out on a baking sheet and leave at room temperature.
  • Meanwhile, seed and coarsely chop tomatoes. You should have about 3 cups (750 mL). Very thinly slice onions. Drain beans and rinse under cold running water. Drain well. In a small bowl, whisk oil with lime juice, cumin seed and salt. Finely chop jalapeños and stir in. For a truly fiery taste, whisk in cayenne as well.
  • Turn rice into a large mixing bowl. Whisk dressing until blended and pour in. Stir until evenly coated. Then add tomatoes, onions, beans and corn. Gently stir just until mixed. Serve right away or cover and refrigerate for up to 1 day. Stir in or sprinkle with coriander just before serving.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 8.5 g,
  • Carbohydrates
  • 42.6 g,
  • Fat
  • 6.6 g,
  • Fibre
  • 5.4 g,
  • Sodium
  • 298 mg.

Slick black beans contrast with golden corn in this anything-but-boring rice salad that’s jazzed up with pickled jalapeño peppers and lime juice.

Pickled jalapeño tip

We found both cans and jars of pickled peppers in the Mexican food section of several supermarkets. Both fiery and salty, these pickled jalapeños with attitude dress up sandwiches, salads and burritos. They add an amazing taste to this salad.

Toasted cumin seed tip

Toasting rounds out and intensifies the flavour of cumin. Place a dry small frying pan over medium heat. Add cumin seed. Shake pan or stir until seeds darken and become very fragrant, from 1 to 2 minutes. Cool before using.