Mexican Salad Recipe
Rice, beans, lettuce, guacamole, sour cream, pico de gallo.
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Ingredients
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Base Ingredients
Toppings
Method
Preparation
- 1
Prepare the Rice
Cook rice according to package instructions. Use about 1 cup of dry rice for 2 cups of cooked rice. Allow to cool before using.
- 2
Rinse the Beans
Open the canned black beans and drain them in a colander. Rinse under cold water to remove excess sodium and set aside.
- 3
Chop the Lettuce
Wash the romaine lettuce thoroughly, then chop it into bite-sized pieces and place in a large salad bowl.
Assembly
- 4
Combine Base Ingredients
In the large salad bowl with the chopped lettuce, add the cooked rice and rinsed black beans. Toss gently to mix evenly.
- 5
Add Toppings
Top the salad mixture with guacamole, sour cream, and pico de gallo. Use a spatula to dollop the toppings evenly over the salad.
- 6
Serve
Gently toss the salad to combine all ingredients just before serving. Enjoy your Mexican Salad!
