I love that I can make this salad ahead of time so it's one less thing you need to manage in the moment of finishing a meal!
In this salad, it's the crunchy vegetables and tex-mex flavor that bring it home for me. I could eat this as a side dish, subbing out regular rice in a burrito or maybe even in a stuffed pepper! Hmm, that might be a future recipe :)
- 2/3 cup uncooked white rice
- 1 cup water
- 1 1/2 teaspoons kosher salt, divided
- 2 tablespoons Tex Mex EVOO, divided
- 2/3 cup chopped green bell pepper
- 2/3 cup chopped red onion
- 1 15.25oz can sweet corn, drained
- 1 cup shredded mexican cheddar cheese
- 1/2 cup sour cream
- 1 14.5oz can diced tomatoes, drained
In a medium saucepan, combine rice, water and a generous pinch of salt. Cook according to package directions. Fluff the rice with a fork, drizzle with 1 tablespoon of Tex Mex EVOO and ½ teaspoon kosher salt. Refrigerate for about 15 minutes or until ready to use.
To the rice, add green bell pepper, red onion, sweet corn and shredded cheddar cheese.
In a small bowl, mix sour cream, diced tomatoes, 1 tablespoon Tex-Mex EVOO and 1 teaspoon kosher salt. Pour over the rice mixture and stir gently until combined. Serve immediately or refrigerate until ready to use.
If making in advance, I like to pull out about 10 minutes prior to serving and test the salt level - sometimes I find that chilling it overnight necessitates a ½ tsp or so more salt.
