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Fiesta Rice Salad

Prep. time: 20 minutes    Chill time:  30 minutes         Yield: 6  1 ½ -cup servings


  • 1 cup uncooked quick-cooking brown rice                   
  • 1  15-oz can black beans, rinsed and drained                
  • 1 ½ cups fresh or frozen (thawed) corn kernels                 
  • 4 green onions, thinly sliced                                          
  • 1 red bell pepper, chopped                                                 
  • ¼ cup vinaigrette dressing                                            
  • ½ cup salsa (or more, to taste)                                            
  • 1 tsp. ground cumin                                                       
  • 2 large boneless, skinless, cooked chicken thighs, diced                                                              

Directions: cook rice according to package directions. Meanwhile in a large bowl combine beans, corn, green onions, and bell pepper. In a small bowl combine vinaigrette, salsa, and cumin. Add cooked rice to mixture in large bowl; and toss. Add dressing mixture and cooked chicken to large bowl; toss. Chill 30 minutes or more before serving.

Source:, September/October 2017

About the author

Leslee Blanch

Leslee Blanch is a registered dietitian and group fitness instructor with a passion to promote wellness for individuals and for the community. As a Family and Consumer Sciences associate educator with University of Idaho Extension in Bonneville County, she offers a variety of wellness topics, including nutrition, fitness, and mental/emotional well-being.

Registered Dietitian
Certified Group Fitness Instructor

Family and Consumer Sciences Associate Extension Educator

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