Mexican Rice Salad Recipe
Food for Thought

In this Mexican Rice Salad Recipe there is a great combination of simple vegetables, sausage and olives, to create a meal-in-one dish.

Mexicans tend to eat simple meals that are easy to prepare.


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Vegetables are known to aid in thought processes, so getting lots of veggies in your diet is important. This Mexican Rice Salad Recipe has it all and makes it easy to get your full daily quota.





With a few left-overs, you can prepare this easy rice salad with a Mexican twist, very quickly.

You can even substitute other left-over veggies in this Mexican dish.


Mexican Rice Recipe Ingredients:

  • 1 cup (240 ml) cooked rice
  • 1/4 cup (60 ml) red pepper
  • 1/4 cup (60 ml) olives
  • 3/4 cup (180 ml) broccoli florets
  • 1/3 cup (80 ml) grape tomatoes
  • 1 or 2 cooked sausages
  • 1 tbsp (15 ml) fresh parsley OR paste
  • 1 tbsp (15 ml) fresh basil OR paste

Mexican Rice Dressing:

  • 1/3 cup (80 ml) olive oil
  • 1 tbsp (15 ml) balsamic OR rice vinegar
  • 2 tsp (10 ml) honey
  • 1/2 tsp (2.5 ml) garlic powder
  • 1 tsp mustard




Place the cooked rice into a medium sized bowl and break up any lumps.

This is the beginning of your Mexican Rice Salad.


Cut the grape tomatoes in half and add them to the bowl with the rice.


Dice up the olives, so that they can be distributed more evenly throughout the salad.

Add to the recipe bowl.


Dice up the red pepper.

Add to the recipe bowl.

Slice and dice up the sausages.

I peeled the tough skin off first, sliced them in half lengthwise and then sliced them again. Then I cut them cross-wise into thin pieces.

I also only used 1 sausage, since it seemed like plenty of meat.

Add to the recipe bowl.


Blanch the broccoli and then run cold water over them to cool.

Add to the recipe bowl.


I used Parsley and basil paste in this recipe. (The so-called fresh herbs looked terrible)

Add these to the bowl.

Put all the dressing recipe ingredients into a jar and shake until everything is well blended. This is where the Mexican flavour comes from.

Pour the Mexican dressing over the salad.

Don't worry if it seems like too much dressing - the rice will absorb some of it.

Stir to blend everything and coat all the veggies with the dressing.

This Mexican salad is best served at room temperature, so if you are making it ahead - store it in the frig. - but remove it early enough to climatise.

Mexican Rice Recipe Yield:

This Mexican Rice Salad Recipe will serve 6




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