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“Everything” Rice Salad Tacos

Fruits. Nuts. Beans. Vegetables. Grains. This is the kind of food I love.

The artistic side of me likes to play around with crazy recipes (a la Tapioca Crème brûlée) but I much prefer simple and hearty meals like this when I’m cooking for myself. These rice salad tacos contain virtually every food group, every color, and everything is fresh and whole. The One Ingredient Diet was inspired by food like this.

Over the years, I’ve found that these type of meals make people the happiest. They are the most fun to prepare, most delicious to eat, and leave you with the most satisfaction when you’re finished. Classic One Ingredient.

Rice Salad Tacos

Makes about 4 servings


  • 4 cups cooked brown rice
  • 1 can pinto beans
  • 1 cup frozen corn
  • 1 avocado
  • 1 mango
  • 1 green bell pepper
  • 4 green onions
  • 10 grape tomatoes, halved
  • 1 Jalapeño
  • 1/4 cup raisins
  • 1/4 cup cilantro
  • 1/4 cup walnuts
  • Balsamic vinegar to taste
  • Salt and pepper to taste
  • 2 cups romaine lettuce
  • Corn tortillas for serving

Step One

Begin cooking the rice. Add about 1 1/2 cups brown rice with 3 cups water and bring to a boil, then reduce to a simmer and leave covered for about 30-35 minutes until dry and fluffy.

Meanwhile, gather all the fresh ingredients. Drain/rinse the pinto beans. Defrost the frozen corn. Chop/dice all the vegetables.

Step Two

When the rice is perfectly fluffy, transfer to a large mixing bowl and toss with the salt, pepper, and balsamic vinegar to coat the rice. Then, add in all the other ingredients (minus the lettuce and tortillas) and gently toss again

Why toss the rice two times? You want the rice (not the other ingredients) to absorb the seasonings. By first coating the rice alone, you develop a much better flavor from the rice and the other ingredients aren’t masked by too much acid or salt. Also, it prevents the softer ingredients (i.e. avocado) from becoming mashed due to excessive tossing.

Step Three

Coat the bottom of your serving plates with a layer of romaine lettuce and spoon the rice salad on top. Serve with corn tortillas on the side.

Rice Salad Tacos

Rice Salad Tacos


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    • I got those tortillas at Trader Joe’s, a grocery chain on the west coast. But in my experience, corn tortillas are available pretty much anywhere and these were nothing special.

    • Whoops! I guess I missed that. I updated the recipe to include 10 grape tomatoes, but you can use any tomatoes you’d like. Thanks for pointing that out.

  1. This is a fantastic recipe! THANK YOU!!!
    I could eat it a few times per week…….and the Trader Joe’s corn tortillas are my fave but I think that’s just because I love Trader Joe’s. lol

  2. Yum, making this right now with your slow-cooker beans recipe! How long do you think this would last in the fridge? I’m wondering if I should dress everything now or as I eat it…


    • Hi Katherine! I love the idea of using the slow-cooker beans here. I’m not sure how long it will last, but I do remember having leftovers the next day and it actually gets ever better because the dressing seeps deeper into the rice without making it too soggy.

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