Red Meat Allergy Friendly Gluten Free Cilantro Lime Rice Salad
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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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