Mexican Bean and Rice Salad

4.4
(260)

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

18
18
18
18
Prep Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 2 cups cooked brown rice

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 small onion, diced

  • 1 green bell pepper, diced

  • 2 jalapeno peppers, seeded and diced

  • 1 lime, zested and juiced

  • ¼ cup chopped cilantro leaves

  • 1 teaspoon minced garlic

  • 1 ½ teaspoons ground cumin

  • salt to taste

Directions

  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.

Nutrition Facts (per serving)

162 Calories
1g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 162
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 399mg 17%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 28%
Total Sugars 2g
Protein 7g
Vitamin C 15mg 76%
Calcium 43mg 3%
Iron 2mg 13%
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love