Mexican Rice and Bean Salad

Last week, in honor of Hispanic Heritage Month, I decided to brush up on my Mexican dishes. I experimented with guacamole, tortilla stew (which I turned into a bean soup), rice and bean salad, and allergy free tortillas (not as tasty as corn tortilla *sigh*). Before I go posting all of the recipes, I need to perfect them first, so today, I’ll just share the rice and bean salad recipe since it was fail-proof and it photographed really well :).


Mexican Rice and Bean Salad
  • 2 cups cooked brown rice
  • 2 cups cooked kidney beans
  • 2 cups cooked black beans
  • 2 cups cooked corn
  • 1 small onion, diced
  • 1 green pepper, dices
  • 1 lime, zested and juiced
  • ⅕ cup chopped cilantro leaves
  • 1 tsp minced garlic
  • 1½ tsp ground cumin
  • 1 tsp ground black pepper
  • ¼ tsp salt
  1. Combine ingredients in a large bowl. Lightly toss to make sure all of the ingredients are thoroughly mixed.
  2. Refrigerate salad for about an hour, toss again, and serve.


*I didn’t use corn since Jayden is sensitive to corn.

You probably want to serve this salad with tacos, enchiladas, or something warm and flavorful. It’s a fresh side with mild flavors, but I think it works best alongside something rich. As always, if you try it, let me know how you like it! Oh, and if you’re looking to teach your kiddo Spanish, has Speak Spanish with Dora & Diego CD/book set on sale for $8.28! I ordered a set for Jayden and can’t wait to dive in!

Walmart is celebrating Hispanic Heritage Month, September 15 – November 1 with a continued commitment to serving the Hispanic community through education-focused initiatives. For more information about how Walmart is celebrating Hispanic Heritage Month, check out the article on I am a member of the Walmart Moms program. Walmart is compensating me for sharing how we are celebrating Hispanic Heritage Month with you. All words are my own. Read my full disclosure policy here.

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is the founder of Sophistishe. She's a free spirit, rental rebel, curator of pretty things, lover of vintage pyrex, and the tropics. Sheena can be found in NW Indiana with her husband and two scrumptious boys, clutching kraft paper, chalkboard paint, sriracha and chipotle pepper.


  • Reply October 7, 2011


    This looks delicious! Will be sharing in my Hispanic Heritage Month round-up post later today. :)

  • Reply October 5, 2011

    Caryn Bailey

    DELISH!  : )  I LOVE your recipes!!!!

  • Reply October 4, 2011


    This is SO a Shelly thing. Cilantro is one of my staple ingredients in almost every savory dish I make :-)

    I love the fact that you are tapping into the ethnic diversity of your family and extended family. 

    • Reply October 5, 2011


      Cilantro just makes everything taste good. Did you see my big ol bush? I have to start over because I took too long to set up an overhead light :(.

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