Ingredients

  • 1 1/2 cup basmati rice
  • 1/2 cup quinoa
  • 1 can black beans
  • 1 sweet corn, grilled
  • 1 Cos lettuce, shredded
  • 1 punnet cocktail tomatoes, quartered
  • 1 avocado, diced
  • 1 red onion, finely diced
  • Small bunch coriander
  • 1 red chilli (optional)
  • Salt and pepper

Dressing ingredients

  • 1/3 cup extra virgin olive oil
  • 2 limes, juiced
  • Tabasco sauce, to taste
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper

Author of this recipe

Callum Roberts

Callum Roberts

Food blogger / food writer

Life’s too short to eat average food, and vegetables and salads are anything but average. They’re packed with feel good chemicals, rainbow colours and flavours that dare you to explore the... Read more

Where does your mind go when you hear the words avocado, grilled corn, coriander, chilli and lime? 

The flavours of Mexico are having another big moment in 2019. For a cuisine that oozes confidence and vibrance, it’s no wonder Australia can’t get enough right now. Ten years ago, you’d be lucky to find nachos on the menu. Now there’s an explosion of authentic eateries, taco Tuesdays, tequila bars and chain establishments to choose from. But this newfound love doesn’t stop at restaurants. A study released by supermarket giant Coles revealed tacos are replacing spaghetti Bolognese as the nation’s most-popular home meal. Our home kitchens are next. 

Mexican flavours merging with the Australian way of life makes perfect sense. You could compare our sun-drenched climates and coastal lifestyles, or how our cultures love to celebrate the simple things in life. Did I mention beach barbecues and Corona buckets? 

On a personal level, there’s no better way to kick off a summer evening, than with an icy cold beer and a spicy veg burrito. Unadulterated, pure and simple food is the best. 

Like millions of other Australians, you’ve probably purchased a taco kit for an easy meal. Or you have a killer nachos recipe that makes you the favourite party guest. But I bet you’ve never made a Mexican rice salad before. Well now is your chance to shine. 

What I love about this recipe is its throw-together approach. You begin with a base of black beans and rice, adding vibrant ingredients that suit your style. Before long, you have a melting pot of fresh vegetables, aromatic herbs and energetic spices. 

You can make this Mexican rice salad in a dash with enough leftover for lunch. This means more time to enjoy an energising meal with your loved ones. Why not shake up a drink like this spicy tomato cocktail (non-alcoholic) on the side? 

This is your invitation to have fun in the kitchen without breaking a sweat. Then you can soak up and celebrate life’s simple pleasures. 

Total votes: 73

Preparation

  • Cook rice and quinoa according to packet instructions. Drain and allow to cool. 
  • In a large bowl, mix rice, quinoa, beans and salad ingredients together. Season with salt and pepper to taste. 
  • Whisk dressing ingredients together and drizzle over the salad. 

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