Mexican Bean & Rice Salad
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
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
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* 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.
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.
Member Ratings For This Recipe
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NRKEVO
