Follow these steps for perfect results
rice
cooked and cooled
corn
black beans
mild salsa
green onion
diced
green bell pepper
seeded and diced
red bell pepper
seeded and diced
sliced black olives
sliced
cumin
fresh cilantro
chopped
garlic
minced
lime juice
fresh
Cook rice and let it cool completely.
Dice green onion, green bell pepper, and red bell pepper.
Mince garlic and chop cilantro.
In a large bowl, combine cooked rice, corn, black beans, salsa, green onion, green bell pepper, red bell pepper, and sliced black olives.
Add cumin, minced garlic, lime juice, and chopped cilantro (if using).
Mix all ingredients thoroughly.
Cover the bowl and chill in the refrigerator for at least 30 minutes, or preferably overnight, to allow the flavors to meld.
Serve cold.
Expert advice for the best results
Adjust the amount of salsa to your preferred level of spiciness.
For a creamier salad, add a dollop of sour cream or Greek yogurt.
Add avocado for a richer flavor and texture.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a colorful bowl and garnish with extra cilantro.
Serve chilled as a side dish.
Serve with grilled chicken or fish.
Serve as a light lunch.
Complements the Southwestern flavors
Crisp and refreshing
Discover the story behind this recipe
Common dish at potlucks and picnics in the Southwest
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