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    Mexican Rice Salad


    Source of Recipe


    McCormick®

    List of Ingredients




    2 1/2 cups cooked rice
    1 can (15 ounces) black beans, drained and rinsed
    1 can (7 ounces) whole kernel corn, drained
    1/2 cup chopped red bell pepper
    3 tablespoons olive oil
    2 tablespoons lemon juice
    1 1/2 teaspoons McCormick® Cilantro Leaves
    1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
    1 teaspoon McCormick® Chili Powder
    1/2 teaspoon McCormick® California Style Garlic Powder

    Recipe



    1. Toss together rice, beans, corn and bell pepper in a large bowl.

    2. Whisk olive oil, lemon juice, cilantro leaves, Season-All®, chili powder and garlic powder in a small bowl until blended. Add to rice mixture and toss.

    3. Serve, or cover and refrigerate up to 24 hours. Stir before serving.
 

 

 

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