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Mexican Rice Salad

Common ingredients from Mexican night are transformed into a summery entree salad that is sure to become a favorite. If you can't find queso fresco, use the same amount of shredded cheddar instead.
Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 2/3 c Stonyfield Organic Fat Free Plain Yogurt
  • 1 1/4 t cumin
  • 1 t chili powder
  • Juice and zest of 1 lime
  • 3/4 t salt
  • 1/4 t black pepper
  • 2 c cooked white rice
  • 1 c corn kernels
  • 1 can black beans (15.5 ounces, drained and rinsed)
  • 3/4 c crumbled queso fresco
  • 1/2 of a small red onion (finely chopped)
  • 1/4 c plus 1 tablespoon chopped cilantro
  • 1 lb large shrimp (peeled and deveined)
  • 1 T olive oil


Step 1

Stir together yogurt, 3/4 teaspoon of the cumin, 1/2 teaspoon of the chili powder, lime juice and zest, salt and pepper; set aside.

Step 2

In a large serving bowl, stir together the rice, corn, beans, queso fresco, onion and 1/4 cup of the cilantro; set aside.

Step 3

Cut the tails off of the shrimp and cut shrimp into about 1-inch pieces. Heat oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 teaspoon each cumin and chili powder to skillet and cook 1 minute. Add shrimp to skillet and cook, stirring often, for 4 minutes or until shrimp is cooked through. Remove from heat and stir remaining 1 tablespoon cilantro into shrimp mixture.

Step 4

Add shrimp to rice mixture and stir to combine. Drizzle prepared dressing over top and gently fold in. Serve immediately.


Calories: 230, Calories from Fat: 45, Total Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 95mg, Sodium: 470mg, Total Carbohydrate: 28g, Dietary Fiber: 3g, Sugars: 3g, Protein: 19g, Vitamin A: 8%, Vitamin C: 10%, Calcium: 15%, Iron: 15%


Salads, Gluten Free, Mexican