For a spicier kick, consider adding a pinch of red pepper flakes to the dressing or using hot pickled jalapenos. Feel free to substitute other types of cheese, such as Monterey Jack or pepper jack, based on your preference. If you don't have apple cider vinegar on hand, white wine vinegar or rice vinegar can be used as a substitute. To prevent the avocado from browning, toss it with a little lime juice before adding it to the salad.
Santa Fe Rice Salad
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS369
A vibrant and refreshing salad that marries the earthy flavors of black beans and rice with the bright zest of Southwestern-inspired ingredients. Perfect as a light lunch, a flavorful side dish, or a potluck favorite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol15 mg
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Fiber5 g
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Protein8 g
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Saturated Fat6 g
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Sodium232 mg
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Sugar2 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, bring the water to a rolling boil over high heat. Add the rice, stirring once to combine. Reduce the heat to low, cover the saucepan tightly, and simmer gently for 20 minutes, or until all the water has been absorbed and the rice is tender. (20 minutes)
02 Step
Recipe View Remove the saucepan from the heat and let the rice cool completely. This can be expedited by spreading the cooked rice on a baking sheet. (15 minutes)
03 Step
Recipe View In a large mixing bowl, combine the cooled rice, black beans, diced tomato, shredded Cheddar cheese, and sliced green onions.
04 Step
Recipe View In a small bowl, whisk together the vegetable oil, apple cider vinegar, diced jalapeno peppers, sugar, and salt until well combined.
05 Step
Recipe View Pour the dressing over the rice mixture and gently toss to coat all ingredients evenly. Be careful not to mash the avocado.
06 Step
Recipe View Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. (30 minutes)
07 Step
Recipe View Just before serving, gently fold in the diced avocado. Serve chilled and enjoy!
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RECIPE REVIEWS
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Please Rate
Alex Abbott
Jan 15, 2025This is a great base recipe. I've experimented with different veggies and cheeses and it always turns out great.
Tierra Schiller
Dec 23, 2024The avocado really makes this salad special. Don't skip it!
Katheryn Bahringer
Dec 8, 2024Easy to make and perfect for meal prep. I pack it for lunch during the week.
Kavon Kihn
Jul 27, 2024I made this for a BBQ and it was a huge hit! Everyone loved the combination of flavors and textures.
Nick Yundt
Jul 9, 2024Next time I'll add a can of corn for some extra sweetness.
Elisabeth Gerlach
Apr 6, 2024I didn't have jalapeños, so I used a pinch of red pepper flakes instead. Worked perfectly!
Graham Shields
Apr 1, 2024Be careful not to overcook the rice, or it will be mushy.
Tomas Hahn
Mar 6, 2024I used brown rice instead of white rice and it was just as delicious, but with a nuttier flavor.
Daphnee Mueller
Sep 18, 2023This salad is so refreshing! I added a squeeze of lime juice to the dressing for extra zing.