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    Mexican Rice Salad

    How to prepare a healthy salad with fresh produce

    En español | INGREDIENTS


    • 2–3 fresh red or green chiles, seeded and  finely chopped
    • 1/2 teaspoon ground cumin
    • 1/4 cup cilantro, finely chopped
    • 3 tablespoons lime juice
    • 1 teaspoon salt
    • 1/2 cup canola or olive oil


    • 6 cups cooked brown rice
    • 1 green bell pepper, diced
    • 2 tomatoes, diced
    • 3 green onions, cut in rounds
    • 2 carrots, finely chopped
    • 1 cup pumpkin seeds, toasted (optional)


    1. Put chiles, cilantro, cumin, salt, and lime juice into a bowl.
    Whisk together and slowly pour in oil.

    2. Continue whisking until well blended, or pour ingredients into a jar and shake until mixed.

    3. Let dressing sit while assembling the salad.

    4. In a separate bowl, mix together brown rice, peppers, tomatoes, scallions, and carrots.

    5. Stir in dressing and garnish with toasted pumpkin seeds.

    6. Allow to sit for a few hours to allow flavors to blend.

    Courtesy of The Happy Kitchen, a program of the Sustainable Food Center.

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