Ensalada Mexicana

Sunshine brings with it some refreshing side salads! This brown rice Mexican inspired dish is filled with fibre, plant based protein, & vitamin C -- so quick and tasty, it brings a little fiesta to your plate!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes


  • 2 cups cooked brown rice 
  • 1 (15 ounce) can kidney beans , drained and rinsed
  • 1 (15 ounce) can black beans drained and rinsed 
  • 1 (15 ounce) can kernel corn drained
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 jalapeño peppers, seeded and diced
  • 1 lime, zested and juiced 
  • 1/4 cup chopped cilantro leaves
  • 1 tsp minced garlic
  • 2 tsp. ground cumin
  • salt & pepper to taste 


  1. In a large salad bowl ,combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeño peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well,  and sprinkle salt to taste. 
  2. Refrigerate salad for 1 hour , toss again and serve.
Fitness Studio in Ottawa Valley, Deep River
Lesley Levinski

Lesley is the Owner and Fitness Instructor Specialist for Baila Studio Fitness. Her passion for teaching classes grows with each year of experience. She loves seeking out new trends in the fitness industry and is always working on getting trained in new areas and new certifications.

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