Today I prepared many dishes for my party tomorrow evening, and made one of my favourites, a foolproof version of Mexican Rice Salad, which I got from my dear friend Leslie’s running club. It’s a beautiful blend of rice, corn, red pepper and black beans, with the flavouring coming from green onion, garlic, cilantro and lime juice. My Chinese guests will love this dish containing their favourite ingredients. Can’t wait for the party, when the dish will have ‘marinated’ with the wonderful flavourings!
2 cup cooked cold Jasmine Rice
1 cup chopped cilantro
3 stalks green onions, chopped or 1 small white onion diced finely
1 ½ cup cooked yellow or white corn
1 can black beans, rinsed and drained
1 red bell pepper, chopped
3-4 cloves garlic, minced
¼ cup olive oil
Juice of three fresh limes
Salt and pepper to taste
½ teaspoon ground Mexican chilli pepper
Optional: cheese (grated Mexican taco cheese or grated cheddar)
Mix all of the ingredients together and refrigerate for two hours or overnight.