Mystery Mix Rice Salad

Mystery Mix Rice Salad

  • Servings: 4
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This is all about improvising; our Albuquerque friend David will approve.  I like crispness so add chopped red cabbage.  If you have leftover lentils, you could replace the rice with the lentils.   Add avocado if you have one.  Vary the beans.  The sky is the limit.


  • 1/2 medium head of cauliflower, broken into florets
  • 2 c of cooked, cooled (or leftover) white or brown rice
  • 1 c red cabbage, chopped (optional) (I don’t recommend lettuce, cause it won’t be good in leftover salad)
  • 1 15-oz can beans (black, pinto, cannellini – your choice)
  • 1/4 c red onion
  • 1/2 c cilantro
  • 1 tsp minced jalapeno (optional)
  • salt and pepper to taste
  • 1/2 c cheddar cheese, cut into tiny cubes
  • avocado (optional)


  • 1/4 c lime juice
  • 1/4 c orange juice
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp sugar (or agave or maple syrup or honey)
  • 1/2 tsp salt
  • 3 T olive oil

Put the cauliflower into a food processor and process until it resembles rice.  (This is actually really fun and different, but it’s a step you can easily omit – and instead just chop up the cauliflower into small pieces).

Put the cooked rice in a large bowl and add the cauliflower and cabbage.  On a cutting board, mince the onion and chop the cilantro finely.   Then mix the onion, cilantro and jalapeno into the cauliflower and bean mixture.  Salt and pepper the mixture to taste.  Carefully mix in the cheddar cheese and avocado.

In a separate bowl, whisk together all of the dressing ingredients.

Pour about 1/2 of the dressing over the rice mixture.  Taste and then add more dressing, as desired (the rest will keep well).

The salad is great right after you make it and will keep well in the frig for several days (but don’t put the avocado in if you don’t intend to use the salad immediately).  Adding a little more salad dressing when you use the leftovers will perk everything up.

Recipe brought to you by Big Little Meals and Andy and Ann

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