Mexican Rice Salad

Olé! This rice salad makes a colorful and flavorful side dish. Serve in red pepper halves, if desired.

Mexican Rice Salad


  • 2 1/2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (7 ounce) can whole kernel corn, drained
  • 1/2 cup chopped red bell pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons McCormick® Cilantro Leaves
  • 1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
  • 1 teaspoon McCormick® Chili Powder
  • 1/2 teaspoon McCormick® California Style Garlic Powder with Parsley


  1. Mix rice, beans, corn and bell pepper in large bowl.
  2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
  3. Serve immediately. Or cover and refrigerate up to 24 hours.
  4. Stir before serving.

Prep: 20 min | Yield: 10 servings.

Recipe and photo used with permission from: McCormick