Mexican Bean and Corn Rice Salad

Total Time
2hrs 50mins
Prep 50 mins
Cook 2 hrs

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

Ingredients Nutrition


  1. Combine the salad ingredients in a large bowl.
  2. Mix the dressing ingredients in a small bowl or measuring cup.
  3. Pour the dressing over the salad, and mix gently.
  4. Cover and chill in the refrigerator overnight or at least two hours.


Most Helpful

I brought this to work for a mexican pot luck and it got raves. I did, however, make some changes according to my taste. I added 2 chopped jalapenos, chopped cilantro, a small can of sliced black olives, used the juice of 1 lime instead of the lemon, and added some Adobo seasoning and extra cumin. I used red onion and 1 smallish orange pepper to make it very colorful. I will definitely make this again, so thanks for the recipe.

Nana Amy May 05, 2007

I hate reading reviews or adding reviews where people make so many changes as it is no longer the original recipe however :) I did omit the salsa (did not have any) used lime juice from the jar (yuck but that is what I had on hand) everything the same. Used fresh corn on the cob and a diced fresh tomatoe from garden...this is a keeper!

vickinca August 20, 2014

Yum yum yum! I made my own salsa from a recipe also on this site, omitted the pepper, as I had none on hand, and used mixed beans. I'm a vegetarian and ate it as a main and it's fresh, delicious, healthy, and satisfying. Thanks!

vanlishan January 18, 2012

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