Crunchy Bell Pepper Rice Salad
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Prep Time30 Mins
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Serving5
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Ready In30 Mins
This salad tastes like summer. It’s fresh, crunchy, full of colors and flavors. At home we call it “Mexican” salad due to the characteristic ingredients combo. The recipe itself has been nowhere close to this beautiful country… Crunchy bell pepper rice salad is great as a side and goes along with fish and other seafood. I have to admit with the rice and beans base it works great as main for lunch as well. There’s not much chopping involved and once ready, the salad stays fresh in case you end up with some leftovers. If you don’t like cilantro, you can skip it but then I’d recommend swapping lemon juice for lime to strengthen that tart, citrusy effect. If you happen to have only yellow or green bell pepper at home, go for it. It will change the taste a bit but overall you end up with the same delish dish.
Ingredients
Directions
Bring two cups of water to boil, add a tea spoon of salt and cup of rice. Cook until water is gone and rice is slightly sticking to the pot. While rice is cooking drain the beans and corn, chop parsley, coriander, green onions and red bell pepper.
Place chopped veggies in a large bowl. Let the rice cool a little bit and focus on the dressing. Whisk all wet ingredients with minced garlic, chilli powder, salt and pepper.
Add rice to the vegetables and pour dressing over it. Using big spoon mix the salad until all ingredients are well combined. Add salt and pepper if necessary.
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