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. Mexican Rice Salad Go to recipes By Stonyfield Gluten Free Mexican SaladsCommon 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: 15 mins Level: Easy Prep: 10 mins Cook: 5 mins Yields: 8 Servings Print RecipeIngredients2/3 c Stonyfield Organic Fat Free Plain Yogurt1 1/4 t cumin1 t chili powder Juice and zest of 1 lime3/4 t salt1/4 t black pepper2 c cooked white rice1 c corn kernels1 can black beans (15.5 ounces, drained and rinsed)3/4 c crumbled queso fresco1/2 of a small red onion (finely chopped)1/4 c plus 1 tablespoon chopped cilantro1 lb large shrimp (peeled and deveined)1 T olive oildirectionsStep 1Stir 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 2In a large serving bowl, stir together the rice, corn, beans, queso fresco, onion and 1/4 cup of the cilantro; set aside.Step 3Cut 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 4Add shrimp to rice mixture and stir to combine. Drizzle prepared dressing over top and gently fold in. Serve immediately.