Santa Fe Rice Salad

Santa Fe Rice Salad

90
GOJAGUARS 0

"Great black bean and rice salad!"

Ingredients

1 h {{adjustedServings}} servings 334 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
  2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
  3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
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Reviews

90
  1. 115 Ratings

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This was very good. Took it to a ball windup and received lots of compliments. I did make changes though. The things I changed are: used 1 cup basmati rice and 2 cups water with one garlic c...

Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didn't provide enough zing to the dressing. Next time will use th...

Great recipe! I've made it several times. It goes well with my daughter and I who are vegetarian and also with my non-vegetarian husband and son. Will continue to make.