Looking for a salad that’s as vibrant as it is delicious? My Mexican Rice and Bean Salad might just be the answer! This salad quickly went viral on Tik Tok, and not to toot my own horn, but, it’s easy to see why. Packed with a colourful array of fresh vegetables and hearty black beans, it’s a feast for both the eyes and the taste buds. The best part? It’s completely vegan and topped with a creamy green chipotle sauce that adds the perfect kick of flavour. Whether you’re meal prepping for the week or looking to impress at your next gathering, this salad brings together the best of plant-based ingredients in one satisfying dish.
Is this salad vegan and gluten-free?
My Mexican Rice and Bean Salad is 100% vegan-friendly and naturally gluten-free! There is no animal, dairy or wheat products used in this recipe making it perfect for anyone who is coeliac, gluten-sensitive, plant-based or lactose-intolerant.
What can I substitute for rice in this salad?
This salad is best made using rice for a more traditional burrito bowl taste and texture. However, you can substitute the brown rice for something like quinoa, cauliflower rice, or even a mix of grains like farro or barley (if not strictly keto). For a lower-carb option, cauliflower rice or konjac rice is a great alternative.
How do I store leftover salad?
While this salad is best eaten immediately, you can choose to store any leftovers in an airtight container in the refrigerator for up to 2 days. I like to do this if I’m taking this to work or to a friend’s house the following day. I would advise to keep the creamy green chipotle sauce separate until you’re ready to serve to prevent the salad from becoming soggy.
Is this Mexican Rice and Bean Salad high in protein?
Yes, with the combination of rice and beans, as well as the additional vegetables, this salad provides a good amount of plant-based protein for one meal! The exact amount depends on the specific ingredients, quantities used and how much you eat. In this recipe, this salad makes 3-4 servings, but again, this is very individual to the person and whether you’re eating this as a main dish or a side. If you’d like to add more protein, you could double the beans or add something like marinated tempeh or tofu crumbs to this salad.
How can I make the creamy green chipotle sauce?
To make the creamy green chipotle sauce for your Mexican Rice and Bean Salad, follow these steps:
Ingredients:
- 1 large avocado
- 1 charred green jalapeño (remove seeds for less heat)
- A handful of fresh coriander (cilantro)
- 1 tablespoon of olive oil
- 2-3 garlic cloves, peeled
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon smoked salt (or to taste)
- Water, as needed, to thin the sauce
Method:
- Char the Jalapeño: Start by charring the green jalapeño over an open flame or in a hot skillet until the skin is blackened and blistered. Let it cool, then peel off the charred skin. Remove the seeds if you prefer a milder sauce. I prefer a more spicy kick, so I opt to leave them in.
- Blend the Ingredients: In a hand-held blender or food processor, combine the avocado, charred jalapeño, coriander, olive oil, garlic cloves, smoked paprika, and smoked salt.
- Adjust the Consistency: Blend the ingredients until smooth. Add water, a little at a time, to reach your desired consistency – thicker for a dip or thinner for a dressing.
- Taste and Adjust: Taste the sauce and adjust the seasoning if needed. You can add more salt, paprika, or lime juice for extra tanginess if desired.
- Serve or Store: Once blended to your liking, the sauce is ready to drizzle over your salad. Store any leftovers in an airtight container in the fridge for up to 2 days.
This sauce brings together the creaminess of avocado with the smoky heat of the jalapeño and paprika, making it the perfect topping for your colourful salad.
Mexican Rice and Bean Salad
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My Mexican Rice and Bean Salad is a vibrant, plant-powered dish that became a hit on TikTok, thanks to its colourful mix of fresh veggies and protein-packed beans. Topped with a creamy green chipotle sauce, this salad is not only visually stunning but also fully vegan and bursting with flavour!
Ingredients
1 Quarter of Red Cabbage
1/2 Lime, juiced
1 Corn Cob, charred
1/4 Ice Burg Lettuce
400 grams Black Beans, drained and rinsed
- Spiced Brown Rice
1/2 cup Brown Rice, uncooked
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Garlic Powder
1/2 tsp Paprika
- Pico De Gallo
1 Tomato
1/2 Purple Onion
1/2 cup Coriander
1/2 Lime, juiced
1/4 cup Pepitas
- Green Chipotle Sauce
1 Large Avocado
1 Green Jalapeño, charred
Handful of Coriander
1 tbsp Olive Oil
2-3 Garlic Cloves
1/2 tsp Smoked Salt
1/2 tsp Smoked Paprika
Water, to thin
Directions
- Start by cooking the brown rice according to the package instructions. Once cooked, fluff it with a fork and season it with cumin, garlic, smoked paprika, and salt. Set aside to cool slightly. See note.
- In the meantime, char the corn kernels in a hot skillet or on the grill until they are slightly blackened and smoky. Remove from heat and let cool. Using the same skillet, char the jalapeño and set aside to make the sauce.
- Thinly slice the purple cabbage and marinate it in fresh lime juice. Let it sit for at least 10 minutes to absorb the tangy flavour and soften slightly. You’ll notice the colour change.
- Blend up the green chipotle sauce and set aside. At this point, if you don’t like your sauce too spicy, remove the seeds from the chilli first. You can also add water to thin the sauce depending on your preference of thickness.
- Make the pico de gallo and set aside. If you don’t like coriander, skip this or replace with parsley.
- In a large salad bowl, start with a base of chopped lettuce. Add the spiced brown rice, charred corn kernels, black beans (drained and rinsed), pico de gallo and marinated cabbage.
- Finally, drizzle the creamy green chipotle sauce over the salad. Toss gently to combine all the ingredients, making sure the sauce is evenly distributed. Serve immediately, or chill for 30 minutes to let the flavours meld. This salad is perfect as a main dish or a side, bursting with colour and flavour.
Recipe Video
Notes
- To make this recipe even quicker, you can opt to use a packet brown rice and pop in the microwave for a couple of minutes instead of cooking your rice from scratch on the stove.
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