Mexican style rice salad

Author: Les Cultures de chez nous
Salade de riz style mexicaine
Preparation 15
Baking 15
Portions 6
Freezing No


  • 15 ml (1 tablespoon) of butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 500 ml (2 cups) of cooked rice
  • 1 can of black beans, rinsed and drained
  • 250 ml (1 cup) of spinach
  • 1 can of corn
  • Cilantro leaves for the garnishing
  • Salt and pepper, up to taste
  • 65 ml (1/4 cup) of olive oil
  • 30 ml (2 tablespoons) of balsamic vinegar
  • The zest of a lemon
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  • In a pan, melt butter and cook sliced leeks for 5 minutes.
  • In a bowl, mix together vinaigrette ingredients. Set aside.
  • In another bowl, combine cooked rice, black beans, spinach, sliced leeks and corn. Add vinaigrette and toss salad. Add cilantro to taste.

Chef's notes

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