Spanish Rice Salad

We were invited over to our friend’s house for Mexican food and I made this salad to go along with the potato pinto bean enchiladas I took.  This salad has wonderful flavor and is super delicious the next day.  I did not add any salt to this dish since one of our friends was on a no salt diet.  I didn’t think the salad needed any salt but feel free to add salt if you like.


1 ½ cups brown rice
1 15 oz. can black beans, unsalted & drained
1 15 oz. can garbanzo beans, unsalted & drained
1 small can fire roasted chilies
10.5 oz. grape tomatoes, halved
1 red pepper, chopped
1 orange pepper, chopped
1 bag frozen corn
1 red onion, diced
2 avocados, diced
1 t. cumin seed
3 cloves garlic, minced
1 lime, zest & juiced
1 large handful cilantro


Prepare the rice in a rice cooker.  Once done set aside and let cool.

Using a large skillet toast the cumin seed on medium high for several minutes.  The seed will start to have a wonderful aroma and turn a toasty brown color.  Just be sure not to burn the seeds.  Remove from the heat and place in a small bowl to cool.

Using the same skillet place 2/3 of the red onion in a large skillet.  Don’t stir until the onions begin to caramelize.  Next add the chopped red and orange pepper with the garlic.  Sauté until the peppers start to soften.  Place in a large salad bowl.

Add the fluffed rice, black beans, garbanzo beans, tomatoes, corn, toasted cumin seed and remaining red onion in with the peppers and onion.  Stir well. 

Next zest the lime and then add the cilantro to salad and mix well.

Dice the avocado and place in a small bowl.  Pour lime juice on top of avocado and coat well so avocado doesn’t brown.  Toss the avocado in with the rest of the salad.

Stir all the ingredients together well and serve.