Mexican Bean and Rice Salad (svg=3/4 cup)-lynnrj1

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 339.4 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 6.8 g

View full nutritional breakdown of Mexican Bean and Rice Salad (svg=3/4 cup)-lynnrj1 calories by ingredient



Number of Servings: 10

Ingredients

    *Brown Basmati Rice, Lundberg, 0.67 cup
    *Goya, Pinto beans, 2 cup
    **BEANS (CANNED) - Black Beans - S&W Premium, 2 cup
    *Hanover White Corn Frozen (2/3 cup), 3 serving
    Onions, raw, 1 small
    *1 Med. Green Bell Pepper, 1 serving
    Jalapeno Peppers, 2 pepper
    Limes, 1 fruit (2" dia)
    Garlic, 1 tsp
    1/4 Cup Cilantro, chopped
    *Cumin (ground), 1.5 tsp

Directions

Cook Rice. chop onion &peppers. Drain & rinse Beans. Cook Corn. Cool cooked rice & corn. Juice & zest the lime. Mince garlic. Mix all ingredients together & refrigerate for 1 hour, toss again.

Number of Servings: 10

Recipe submitted by SparkPeople user LYNNRJ1.