Crispy Red Rice Salad

Yields 6-8 servings

Red rice is a staple in Mexican cuisine, often served alongside a variety of dishes. We’ve used this as inspiration to create a crunchy salad topper, using red salsa as a quick hack to impart the red rice flavors. We’re sure that if you have leftover Mexican red rice, you could toast it up as well, and it would probably be even tastier!

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Assembly

Step 1
Preheat oven to 425ºF.

Step 2
In a medium bowl, combine cold rice with salsa, oil, onion powder, and a pinch of salt, breaking up any clumps of rice as needed. Spread out evenly onto a parchment-lined baking sheet. Bake for 30-40 minutes or until crispy, stirring halfway through.

Step 3
Toss prepared vegetables with Mango Jalapeño Dressing, flaky salt, and black pepper.

Step 4
Right before serving, toss with crispy red rice.

Ingredients

2 cups Cooked white rice, chilled

4 tbsp Red salsa

2 tsp Olive oil

½ tsp Onion powder

5 Mini cucumbers, sliced (about 2.5 cups)

1 cup Corn

1 Avocado

1 cup Pinto beans

2 cups Red cabbage, shredded

1 cup Red pepper, chopped (about 1 cup)

3 sprigs Green onion, sliced

¼ cup Cilantro, chopped

Flaky salt

Black pepper

¼-½ cup Mango Jalapeño Dressing

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