Mexican Bean and Rice Salad

Mexican Bean and Rice Salad

130 Reviews 7 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  TaraV1976

“Quick, fresh and tasty. I love the ingredients of this recipe. ”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

Share It

Reviews (130)

Rate This Recipe
Jamie
78

Jamie

YUM! I loved the combination of flavors in this! I didn't have jalapeno peppers so I left them out but then it seemed like it needed some spunk so I added a little hot sauce. Also, it says salt to taste, just FYI, I used a little salt when I cooked the rice and then added one tsp. salt to the whole mixture. I diced the green pepper and onion very small to keep them small in proportion to the main ingredients. This is a keeper!

CookinBug
66

CookinBug

Excellent! Light, refreshing, and delicious. Only minor changes: I used a can of Mexicorn and omitted the onions out of preference. Thanks! :)

larkspur
57

larkspur

This is a wonderful salad! The combination of flavors is great; the lime gives the salad a wonderfully light, refreshing taste. Because my family doesn't care for spicy things (and because I didn't have any!) I omitted the jalapeno peppers, but this is still a very tasty, easy to make salad. Thanks for sharing!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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