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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 177.4 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 8.1 g
  • Protein: 7.9 g

View full nutritional breakdown of Mexican Bean & Rice Salad calories by ingredient
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Mexican Bean & Rice Salad

Submitted by: NOEXCUSES4ME
Mexican Bean & Rice Salad

Introduction

This is a quick, light, refreshing salad. I found it on allrecipes.com. I omit the salt. You can alter it to your preference and use whatever you have on hand for the veggies. This is a quick, light, refreshing salad. I found it on allrecipes.com. I omit the salt. You can alter it to your preference and use whatever you have on hand for the veggies.
Number of Servings: 10

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
    * 1/4 cup chopped cilantro leaves
    * 1 teaspoon minced garlic
    * 1 1/2 teaspoons ground cumin
    * salt to taste

Directions

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.


Number of Servings: 10

Recipe submitted by SparkPeople user NOEXCUSES4ME.






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Member Ratings For This Recipe

  • I was making this as a salad to compliment a soup that already had beans in it so I omitted the beans from the salad. It was ok in flavor, but missing something (beans perhaps?) so I mixed it with my soup and it was very good! - 10/26/09

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