Easy Mexican Rice Salad with Honey-Lime Dressing
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This Mexican Rice Salad is a punch of flavor and color on a plate — nutty brown rice, black beans, sweet corn, and crunchy orange bell pepper, all tossed in a honey-lime vinaigrette. Nothing goes on the stove except cooking the rice. Everything else is just chop, toss, and chill.
Sheila’s Recipe Snapshot
Now is the time of year I crave all kinds of salads — and not just the green, leafy kind. Chilled Mexican Rice Salad is an ideal side dish idea for taco night and is even filling enough for a light workday lunch.
Cold rice salads are so flexible — you can make them with almost anything you have in your kitchen fridge.
Ingredient Notes For Mexican Rice Salad Recipe
- Brown Rice | The nutty flavor holds up best against the honey-lime dressing, though wild rice or white rice both work if that’s what you have.
- Black Beans | These add heartiness and protein, turning this from a side dish into something filling enough on its own. Kidney beans work as a swap.
- Grape Tomatoes | Their sweetness and juice balance the tang of the dressing.
- Fresh Corn | Corn cut right off the cob has the best flavor and crunch. If you can’t find fresh ears, frozen kernels work — just avoid canned, which turns mushy in a chilled salad.
- Orange Bell Pepper | I love the color it adds, plus its sweetness balances the tang of the dressing. Red or green work in its place if you need to swap.
- Green Onions | These add a little “bite” without overpowering the other flavors. Chives, shallots, leeks, or red onion all work in its place.
- Avocado | Adds a creamy contrast against the crunchy vegetables and bright dressing. Not everyone loves avocado, so feel free to serve it on the side instead of mixing it in.
- Cilantro | Adds a fresh, herbal note that plays well with the lime. If you’re not a cilantro person, leave it out, or add whole sprigs on top so it’s easy to remove.
Honey Lime Dressing
- A Lime | The acid in fresh lime juice and zest is what makes this dressing taste bright instead of flat. Bottled lime juice works if you’re out of fresh, though you’ll miss the zest.
- Olive Oil | This is the base of the vinaigrette and carries the other flavors.
- Honey | Balances the acidity of the lime and the sharpness of the mustard.
- Dijon Mustard | Helps the dressing emulsify and adds a little tang. Stone-ground, spicy brown, or yellow mustard all work in its place.
Variations and Substitutions
- Pile on the toppings: guacamole, sharp cheddar cheese, or black olives all work well scattered on top.
- Lighter version: leave out the black beans altogether.
- Turn up the heat: add diced jalapeños or a dash of cayenne if you want more spice.
- Make it a full meal: add grilled or blackened chicken or shrimp.
How to Make Rice and Corn Salad
STEP 1 | Prep the ingredients
First, chop, dice, and slice the veggies. Then place the cooked cold rice, drained black beans, corn kernels, bell peppers, tomatoes, and green onions in a large salad bowl. Now gently toss all those fresh and vibrant ingredients until just mixed together.
STEP 2 | Make the dressing
Making the vinaigrette dressing is easier than you might think. Just juice the lime right into a small bowl and add the olive oil, honey, Dijon mustard, and garlic, then whisk it all together. Add some salt once you have tasted the dressing for yourself.
STEP 3 | Zest and dress
Now take the lime and zest it right into the brown rice salad. Pour the homemade dressing into the large bowl and gently toss to cover.
STEP 4 | Cover and Chill
Chill the salad in a covered bowl for a minimum of 30 minutes and then it is ready to serve. This allows the ingredients to absorb some of the delicious dressing and the flavors to incorporate. Garnish the dish as you serve it with avocado and cilantro.
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Recipe Success Tips
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. Wait to add the avocado and cilantro until just before serving — they don’t hold up well once mixed in.”
Frequently Asked Questions
Yes, you sure can. Just be sure to set aside the avocado and the cilantro until serving.
The way it is, it is not spicy. However, you can add spicy peppers like jalapenos or a dash of cayenne to turn up the heat.
It is your choice! Either white or yellow will work for my Mexican rice salad.
A honey-Dijon vinaigrette — olive oil, honey, Dijon mustard, garlic, and fresh lime juice and zest. It’s lighter than the sour cream or mayo-based dressings some Mexican rice salads use, so the vegetables stay front and center.
Looking For More Hearty Salads?
For more scrumptious and refreshing salads, try any of the following recipes: Grilled Chicken Salad with Mango Dressing, Tex-Mex Chicken Salad with Pico de Gallo, Grilled Asparagus Panzanella Salad, or Chopped Kale Salad with Salami.
What to Serve With Mexican Rice Salad
Personally, I love to pair this Mexican rice salad with Slow Cooker Pork Carnitas or as a starter before serving my cheesy and hearty Chicken Black Bean Enchiladas or with Carne Picada.
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Mexican Rice Salad
Ingredients
Salad
- 2 cups cooked brown rice chilled
- ¾ cup black beans rinsed and drained
- 1 cup grape tomatoes diced
- 1 ear fresh corn steamed and cut from the cob
- 1 medium orange bell pepper diced
- 3 green onions sliced
- 1 medium lime (juice and zest) ~ 1/4 cup
- ¼ cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 teaspoon lime zest
- 1 small avocado diced
- ¼ cup chopped cilantro optional
Instructions
- In a large salad bowl, gently toss together the cooked rice, beans, corn, bell pepper, tomato, and green onions. Save the avocado to add after chilling.
- Juice and zest the lime. Add the juice to a small bowl along with the olive oil, honey, Dijon mustard, and garlic, whisking until well combined. Taste and season with salt to your preference.
- Add the lime zest to the bowl with the salad ingredients and pour the vinaigrette all over, tossing gently.
- Cover and chill for at least 30 minutes, or up to 24 hours. Just before serving, gently stir in diced avocado and chopped cilantro, if desired.
Notes
- Rinse and drain the black beans well before adding.
- Cook the rice a day ahead so it’s fully chilled — warm rice makes the salad mushy.
- Don’t overmix, or you’ll crush the rice and beans.
- Have extra cheese on hand? Toss some in!
- Store in the fridge for up to 4 days. Add the avocado and cilantro just before serving leftovers.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Hubby doesn’t like rice. Could toasted Orzo replace the rice in the recipe?
Yes, I think orzo is an excellent idea for a substitute!