Mexican Bean and Rice Salad

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


Recipes · Salad · Grains · Rice Salad Recipes


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

Ingredients

Ingredients List

  • 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)

Nutrition Facts
162 Calories
1g Fat
33g Carbs
7g Protein


Prev   Next