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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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