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Vegetarian, Busy evenings

Red bean, corn and rice salad

This red bean, corn and rice salad is a complete dish for 4 people, ready in 30 minutes and very easy to make, for about €1.30 per serving. The key is to season the rice while it's still warm so it soaks up the lime and cumin dressing, keeping the salad flavorful even once it cools down.

A Mexican style salad, rice, red beans, corn and bell pepper, brightened with lime and cilantro.

Red bean, corn and rice salad
Total time
30 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
400 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This salad combines soft rice, creamy red beans and crunchy corn and raw bell pepper. Lime juice and fresh cilantro bring a bright note, typical of Mexican style salads, that wakes up simple, inexpensive ingredients. Only the rice needs cooking, so the prep stays easy while the texture stays generous and satisfying.

It's a great choice for a busy weeknight, served on its own or with an extra protein on the side, but it also works well for a summer lunch to share or pack for later. Kids tend to like it because the corn and rice soften the bite of the raw bell pepper and red onion.

The ingredients

4 people

Pantry

  • Long grain riceoften in the pantry 250 g
  • Canned red beansoften in the pantry 400 g
  • Canned cornoften in the pantry 200 g
  • Olive oiloften in the pantry 4 tbsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Red onion 1
  • Fresh cilantro 1 sprigs
  • Lime 2

The step by step recipe

  1. Cook the rice in salted water, drain it and rinse it under cold water. 12 min

    Rinse until the water runs clear, the grains won't stick together.

  2. Rinse and drain the red beans and corn.

    Rinse the beans well, the liquid from the can is starchy.

  3. Cut the bell pepper and onion into small dice.

    Run the onion under cold water first, it tastes milder.

  4. Make the dressing with the lime juice, oil, cumin, salt and pepper.

    Lime has more flavor than lemon and pairs well with cilantro.

  5. Mix everything together with the chopped cilantro and let it sit for a while. 10 min

    Chill for ten minutes so the flavors can blend.

Our tips to get it right

  • Use long grain rice that's fully cooked but not sticky, basmati rice also works well here.
  • Drain the beans and corn thoroughly after rinsing them, otherwise extra water will water down the dressing.
  • Taste and adjust the seasoning right before serving, since cold rice tends to need a bit more salt.

The variations

  • Swap the red beans for black beans for a salad closer to a Tex Mex style.
  • Add diced avocado right before serving for a creamier, more indulgent version.
  • For kids, cut back on the red onion and serve with breadsticks or tortilla chips on the side.

What to serve it with

  • Warm corn tortillas
  • Grilled chicken breast
  • A cold homemade limeade

Storage

This salad keeps for 2 days in the refrigerator in an airtight container. It doesn't freeze well, since the rice and raw vegetables would lose their texture. Let it sit out of the fridge for a few minutes before serving, it tastes best lightly chilled rather than cold.

Questions about this dish

Can you make this salad ahead of time?

Yes, you can make it several hours ahead, since the flavors only get better once they mingle. If you're making it the day before, add the fresh cilantro and lime juice right before serving.

Can you use a different type of rice?

Yes, basmati or brown rice both work well, with brown rice adding a bit more chew. Avoid short grain sticky rice, which would make the salad too compact.

Do you have to use lime instead of lemon?

Lime has a distinct flavor that pairs especially well with cilantro, but you can use lemon if that's what you have. The taste will be slightly less punchy but the salad will still work.

Can you add meat or cheese to this salad?

Yes, this base salad pairs well with diced grilled chicken, feta cubes or shredded cheese. It's an easy way to turn it into a full meal on a weeknight.

How long does it take to make a red bean, corn and rice salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a red bean, corn and rice salad?

About 400 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a red bean, corn and rice salad cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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