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Fiesta Rice Salad for Cinco de Mayo

This rice salad is what happens when plain rice decides to stop being boring and start being invited to parties. Brown rice, black beans, crunchy veggies, and a bold cilantro-lime dressing make this the kind of Cinco de Mayo side everyone goes back for—twice.
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Prep Time 20 minutes
Course Side Dish
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 ½ tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ cup finely chopped fresh cilantro
  • ½ teaspoon ground cumin
  • 1 ½ teaspoons minced garlic
  • 2 ½ cups cooked brown rice chilled or at room temperature
  • 1 can black beans 14.5 ounces, rinsed and drained
  • 2 medium Roma tomatoes chopped
  • ¾ cup chopped bell pepper green, orange, or a mix
  • 1 small jalapeño seeded and minced
  • 1 cup frozen corn thawed and well drained
  • ½ cup chopped red onion rinsed and well drained
  • 1 avocado diced (optional)
  • Salt
  • Freshly ground black pepper

Instructions

  • Make the Dressing: In a small mixing bowl, whisk together the olive oil, lime juice, lime zest, cilantro, cumin, and garlic until smooth and fragrant.
    2 ½ tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, ¼ cup finely chopped fresh cilantro, ½ teaspoon ground cumin, 1 ½ teaspoons minced garlic
    Whisking a cilantro and lime juice dressing in a glass bowl for Fiesta Rice Salad.
  • Build the Salad Base: In a large mixing bowl, add the brown rice, black beans, tomatoes, bell pepper, jalapeño, corn, red onion, and avocado if using.
    2 ½ cups cooked brown rice, 1 can black beans, 2 medium Roma tomatoes, ¾ cup chopped bell pepper, 1 small jalapeño, 1 cup frozen corn, ½ cup chopped red onion, 1 avocado
    A blue bowl filled with colorful arranged ingredients for a Fiesta Rice Salad.
  • Dress and Season: Pour the cilantro-lime dressing over the rice mixture and gently toss until everything is evenly coated. Season with salt and freshly ground black pepper to taste.
    Salt, Freshly ground black pepper
  • Serve or Chill: Serve immediately, or refrigerate for 20 to 30 minutes to let the flavors blend. Serve chilled or at room temperature as part of a Cinco de Mayo spread alongside tacos, grilled meats, or party appetizers.