Gluten Free Cilantro Lime Rice Salad
Bright, zesty, and packed with color, this rice salad is the kind of dish that disappears fast at any table — and it serves six, so it's built for sharing. Long-grain white rice gets tossed while still warm in a cumin-spiked lime and olive oil dressing, soaking up every bit of that citrusy flavor before the rest of the ingredients even hit the bowl. Black beans, sweet corn, crisp red bell pepper, and a generous handful of fresh cilantro make this feel hearty and vibrant at the same time. A jalapeño is optional if you want a little heat, and a squeeze of extra lime at the table takes it right over the top. The whole thing is naturally free of gluten-containing ingredients — no swaps, no specialty flours, no label-checking required — because it's built entirely from whole, simple foods. It works beautifully served at room temperature straight from the bowl, or chilled for a bit if you're bringing it to a cookout or potluck. Leftovers hold up well in the fridge, making it just as good the next day for a quick lunch.
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Learn more →Ingredients
6 servings
For the rice
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 red bell pepper, finely diced
- 3 green onions (green tops only), thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes. Uncover and spread the rice out in a large mixing bowl, fluffing it with a fork. Let it cool for 10–15 minutes until no longer steaming.
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