Monterrey Mexican Rice Salad


Monterrey Mexican Rice Salad

Course Rice
Cuisine Mexican
Servings 6


  • 1/2 cup sour cream
  • 1/2 cup red salsa (not chunky)
  • 1/2 cup olive oil
  • 1 tsp kosher or sea salt
  • 4 cups cooked long grain brown rice
  • 1 box 10 oz frozen corn kernels, thawed and drained
  • 1/2 cup diced green bell pepper
  • 1 small zucchini washed and diced
  • 3 Roma tomatoes washed and diced
  • 2 green onions washed and chopped
  • 1/2 cup sliced ripe olives
  • 1 cup finely shredded Monterrey Jack Cheese


  • In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
  • In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
  • Add the remaining ingredients to bowl and stir well to coat with dressing.