Mexican
Mexican Rice Salad
Prep Time: 20 min | Servings: 6 | Calories: 620
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Prep Time
20 min
Servings
6
Calories
620
Assemble a medley of delightful flavors with chopped green onions, tomatoes and bell peppers along with a hearty helping of beans, rice and Sargento® Shredded Mild Cheddar Cheese - Traditional Cut. Toss in some smooth avocado slices and enjoy a tasty meal for anytime you crave Mexican-inspired flavor.
Ingredients
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup cold, cooked rice
- 1 medium tomato, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup coarsely chopped fresh cilantro
- 1/3 cup sliced green onions
- 1 jalapeño pepper, stem and seeds removed
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tsp. cumin
- 2 cups (8 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
- 1 ripe avocado, peeled, seeded and diced
Directions
- Combine beans, rice, tomato, bell pepper, cilantro and green onions in large bowl.
- Drop jalapeño pepper through feed tube of food processor while machine is running. Process until minced. Add oil, lemon juice and cumin; process until well blended. Toss bean mixture with dressing. Cover and chill 2 hours or longer. Just before serving, toss salad with cheese and avocado.
