Mexican Rice Salad

Forbidden Foods Mexican Rice Salad

A vibrant, fresh and punchy salad that dazzle your guests at the next outdoor lunch or dinner. This salad pairs perfectly with a hardy meat or a filling in a taco or burrito.

Serves: 4 | Prep Time: 25 mins | Cook Time: 20 mins


- 100g Forbidden® Red Rice
- 100g Forbidden® Green Rice
- 100g Forbidden® White Rice
- Half Bunch Coriander
- Half Bunch Mint
- 2 Corn Cobs (200g Corn)
- 1 Long Green Chillies
- 2 Medium Tomatoes, Dice Fine
- 3 Green Shallots, Finely Sliced
- 10g Sea Salt
- 15ml Sherry Vinegar
- 30ml Vegetable Oil

Preparation method:

  1. Cook the three different rice packets separately to ensure grains hold their unique colour and flavour and do not mix together. Cook as per the methods on the packaging.
  2. Drain the rice and lightly oil then spread out on a plate or tray to cool. Allow the rice to cool completely before mixing it together. Break up the rice by hand while mixing together if any clumps have formed.
  3. Finely dice the green chilli (no seeds), tomato and green shallots.
  4. Place the corn cobs in boiling water and let the corn cook in the hot water until tender or about 5 minutes. Using tongs, remove the corn and plunge it into the ice water until cool. Then slice the corn of the cob.
  5. Mix with the rice and season with salt, oil and vinegar.
  6. Mix in the corn and the roughly chopped coriander and mint.

Recipe Video:

Forbidden Foods Mexican Rice Salad

Credit: Chef - Laura Neville, Photographer - Bianca Milani

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