Big Mexican Salad Loaded with Beans, Rice, and Cilantro

I love making a big salad filled with everything I have in the fridge at the time. This one is filled with beans, rice, and topped with cilantro. Salsa works great with this for dressing.

Yield: 1 Large Salad

Ingredients:

1 cup of kale leaves, stems removed and chopped

1 cup mixed greens

1/4 cup of corn

1/4 cup green or red cabbage

1/4 cup pinto beans

2 tbsp. cooked brown rice

4 whole sprigs of cilantro, minced

1 tomato, diced

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tap. cumin

salt and pepper to taste

Preparation:

I made this using leftover cooked rice and beans. If making from scratch prepare beans and rice per directions and set aside.

Wash all produce, dice the tomato, mince the cilantro, and heat up the beans and rice with the garlic powder, cumin, and paprika on the stove for 3-5 minutes. Stir and cook until warmed through.

Chop kale, cabbage and toss with mixed greens in a large bowl or on a plate. Add tomato, beans, rice, corn, and top with cilantro.

Use your favorite dressing or mash an avocado with a little lemon juice and olive oil. Salsa also works great as a dressingSeason to taste with salt and pepper and enjoy.

One thought on “Big Mexican Salad Loaded with Beans, Rice, and Cilantro

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