Southwestern Rice & Pinto Bean Salad

Southwestern Rice & Pinto Bean Salad
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.9
  • Total Fat: 11.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 359.8 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 10.4 g

View full nutritional breakdown of Southwestern Rice & Pinto Bean Salad calories by ingredient
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Number of Servings: 6


    1 cup Wehani brown rice, (see Note) or brown basmati rice
    2-2 1/2 cups water
    2 teaspoons cumin seeds, or 1 teaspoon ground cumin
    1/4 cup extra-virgin olive oil
    1/4 cup sherry vinegar
    1 tablespoon chopped fresh oregano, or 1 teaspoon dried
    1 large clove garlic, crushed and peeled
    1/4 teaspoon salt
    1/2 teaspoon freshly ground pepper
    2 15-ounce cans pinto beans, rinsed
    8 scallions, trimmed and sliced (about 1 1/2 cups)
    1 medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)


1.Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.
2.Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.
3.Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.

Serving Size: Makes 6 servings, 1 1/3 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user AL_TAYLOR123.

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