Mexican rice, Black Bean and Corn Salad with Slasa Vinaigrette

4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 391.0
  • Total Fat: 19.5 g
  • Cholesterol: 28.2 mg
  • Sodium: 867.3 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Mexican rice, Black Bean and Corn Salad with Slasa Vinaigrette calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    One 6 oz. package Farmhouse® Mexican Rice
    One 15.5 oz. can black beans, drained and rinsed
    1 cup frozen corn, cooked and cooled
    1 red bell pepper, diced
    1 cup shredded jack and cheddar cheese blend

    Salsa Vinaigrette:
    2 Tablespoons lime juice
    2 Tablespoons red wine vinegar
    1/4 cup salad oil
    1 tomato, chopped
    1/4 cup cilantro, chopped


1.Prepare rice according to package directions. Let cool.
2.In medium bowl, combine all salsa ingredients and mix well.
3.Combine all remaining ingredients with cooled rice then toss with vinaigrette.
4.Chill for 2 hours before serving

Serving Size: Makes about six 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAMIECEE.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.