Crispy fried rice gives this main-course salad some bite; black beans make it hearty, while avocado, radishes and lime add creaminess and freshness. Mexican-inspired, without trying to imitate a traditional dish.
This salad is all about contrast. Cold, cooked rice gets golden-brown, crispy edges in the frying pan, while the grains stay soft inside. Black beans provide an earthy, hearty counterpoint; avocado makes everything creamy, and thinly sliced radishes add a crunchy, slightly peppery bite. Lime juice keeps the salad fresh and stops the softer ingredients from feeling heavy. Cilantro adds a herby, green note. Together, these elements make the dish Mexican-inspired, without trying to be a traditional Mexican recipe.
For frying, rice that has cooled completely and dried out a little works best. If you like, cook the rice ahead of time, spread it out on a tray so it cools quickly, then cover and refrigerate it. Don’t leave cooked rice at room temperature for a long time. Leftover rice is handy, as long as it was cooled quickly after the previous meal and stored in the fridge. Break up any clumps with your fingers or a fork so more grains can make direct contact with the hot pan. Use a large frying pan and give the rice time to brown before turning it over. An overcrowded pan will steam the rice rather than crisp it, so cook it in two batches if needed.
The salad is at its best as soon as the rice comes out of the pan: that’s when you can really taste the contrast between the warm, crispy grains and the cool, soft avocado. So mix the rice with the beans and vegetables just before serving. Dice the avocado at the last minute so the pieces hold their shape. Lime juice is not just a dressing; it also balances the earthy beans and fried rice. Taste before serving and add more lime juice or salt if needed; the right amount depends on how salty the beans and rice already are.
For a different texture, use brown rice, but bear in mind that the grains will stay firmer. No fresh cilantro on hand? Leave it out or replace it with finely chopped flat-leaf parsley; that changes the character of the dish, but works well with the lime and radishes. You can replace the radishes with cucumber for a milder, juicier bite. Serve the salad for lunch or as a main course, with extra lime wedges at the table if you like. Store leftovers covered in the fridge and eat them within two days; the rice will lose its crispy texture, though. Reheat the rice separately in a frying pan if you want to bring back that contrast, and add the avocado afterwards.
Make sure the cooked rice has cooled completely. Rinse the black beans and drain them well. Thinly slice the radishes and roughly chop the cilantro.
Heat the oil in a large frying pan over medium heat. Add the rice and spread it out. Fry for 8–10 minutes, turning it only once the underside is golden brown, then cook for a few more minutes until more of the grains are crispy. Cook in two batches if needed.
Spoon the rice into a large bowl and stir in the cumin and salt. Grate the zest of one lime over the rice and juice both limes. Add the juice to taste.
Dice the avocado. Gently mix the black beans, radishes, avocado and cilantro into the warm rice. Taste and add more salt or lime juice if needed. Serve immediately.
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