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Photo of Mexican Bean and Rice Salad by TaraV1976

Mexican Bean and Rice Salad

Rated as 4.4 out of 5 Stars
 made it  |  164 reviews   |   photos

Recipe by:

"Quick, fresh and tasty. I love the ingredients of this recipe. "
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Ingredients

1 h 20 m servings 124 cals
Original recipe yields 10 servings

Directions

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  • Prep

  • Ready In

  1. In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
  2. Refrigerate salad for 1 hour, toss again, and serve.
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Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 124 calories; 1 g fat; 26 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 220 mg sodium. Full nutrition

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Reviews

Read all reviews 164
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  1. 232 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

YUM! I loved the combination of flavors in this! I didn't have jalapeno peppers so I left them out but then it seemed like it needed some spunk so I added a little hot sauce. Also, it says sa...

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Most helpful critical review

I really, really wanted to like this but it's sooooo dry & pretty bland! Even after some major tweaking, it wasn't up to par. Sorry:(

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YUM! I loved the combination of flavors in this! I didn't have jalapeno peppers so I left them out but then it seemed like it needed some spunk so I added a little hot sauce. Also, it says sa...

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Excellent! Light, refreshing, and delicious. Only minor changes: I used a can of Mexicorn and omitted the onions out of preference. Thanks! :)

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This is a wonderful salad! The combination of flavors is great; the lime gives the salad a wonderfully light, refreshing taste. Because my family doesn't care for spicy things (and because I did...

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This was good, but I thought it needed some oomph, so I added some nice, vinegary hot sauce. I made a few minor subs based on personal preference: quinoa for rice, roasted Hatch green chiles for...

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I omitted the rice and replaced the kidney beans with another can of black beans and served as a salsa with homemade tortilla chips. I took home an empty bowl and many requests for the recipe. I...

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I served this at a party and it was a hit. Great dish for an outdoor party. We ate it with tortilla chips.

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I think this salad is SO great. You can add or subtract items based on your pantry and it will always work. Like I was out of corn one day! If you had the wonderful opportunity to have Galllo...

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This salad is very good, and has provided a basis for me to personalize it to my tastes. I didn't have any jalapenos, which I'm assuming would have added an extra punch. I made mine with black b...

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One word - YUM! So light and simple; this will be a summer staple for us. My daughter - a fairly picky 11 year old, loved the salad before we put in the rice, and commented that it would make ...

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