Mexican Bean and Rice Salad

This irresistible, zesty Mexican-style salad comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color. A virtual fiesta in the mouth!

Prep Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 10 servings

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 jalapeño peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Directions

Combine brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeño peppers, lime zest and juice, cilantro, garlic, and cumin in a large serving bowl. Gently toss ingredients to mix well. Sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts (per serving)

162	Calories
1g	Fat
33g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 162
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 399mg	17%
Total Carbohydrate 33g	12%
Dietary Fiber 8g	28%
Total Sugars 2g
Protein 7g	14%
Vitamin C 15mg	17%
Calcium 43mg	3%
Iron 2mg	13%
Potassium 276mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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