At least once a week I try to make a big hearty salad for dinner. Not only is it a great way to pack in extra veggies, I usually plan to make these big entree salads on a night I won't have too much time to make dinner. I prep everything ahead of time - the veggies, grains, and dressing - so that I only have to toss everything together that night. This past week I decided to make a Mexican inspired salad using cooked brown rice, black beans, corn, and a homemade yogurt dressing packed with cilantro and citrus. If you are planning on using some for leftovers, pack the dressing separately so the salad doesn't get soggy.
Mexican Brown Rice Salad with Citrus Dressing
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- 6 cups mixed greens
- 2 cups cooked brown rice
- 2 cups canned black beans, rinsed and drained
- 1 cup corn (fresh or canned)
- 1 U red pepper, chopped
- 1/4 cup red onion, diced
- 1 U orange, segmented
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup cilantro
- 1 U garlic clove
- 1 U lime (juice only)
- 3 tbsp orange juice
- 1 tsp. maple syrup
- 1/4 tsp cumin powder
- 1/8 tsp chili powder
- Salt and pepper
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To make the dressing, add the Greek yogurt, cilantro, lime juice, orange juice, maple syrup, cumin, chili powder, salt, and pepper to a food processor or blender. Pulse until well combined. Taste and season with salt and pepper as needed. For a spicier dressing, add more chili powder.
Toss together all the ingredients and top with dressing.
Note: If you prefer a warm salad, add the beans, corn, and rice to a skillet. Season with garlic powder, cumin, salt, and chili powder. Cook until warmed through and then toss with remaining ingredients.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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