READY IN ABOUT 1½ hrs

Mexican Bean and Rice Salad

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"Quick, fresh and tasty. I love the ingredients of this recipe. " — TaraV1976

Directions

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.
Refrigerate salad for 1 hour, toss again, and serve.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 22, 2009

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!

—Jamie

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Most Helpful Critical Review

Nov 15, 2010

I really, really wanted to like this but it's sooooo dry & pretty bland! Even after some major tweaking, it wasn't up to par. Sorry:(

—lisa

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167 Ratings

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Jun 05, 2009

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

—CookinBug

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Jun 05, 2009

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!

—larkspur

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Jun 17, 2009

This was good, but I thought it needed some oomph, so I added some nice, vinegary hot sauce. I made a few minor subs based on personal preference: quinoa for rice, roasted Hatch green chiles for jalapeno (they're hotter and more flavorful), and green onions for white. I'd add some red wine vinegar and avocado if I made this again. Nice, hearty dish.

—KymInNM

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Jul 09, 2009

I omitted the rice and replaced the kidney beans with another can of black beans and served as a salsa with homemade tortilla chips. I took home an empty bowl and many requests for the recipe. It is really a great for taking to a picnic or party because it still tastes great at room temperature. Because I hate chopping jalapenos I used a small can of chopped green chilis and it turned out great.

—JodyB

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Jun 30, 2009

I served this at a party and it was a hit. Great dish for an outdoor party. We ate it with tortilla chips.

—LEAHCMM

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Jul 28, 2009

I think this salad is SO great. You can add or subtract items based on your pantry and it will always work. Like I was out of corn one day! If you had the wonderful opportunity to have Galllo Y pinto in costa rica for Breakfast, it is very similar to this dish. If you have any left overs try it with scrambled eggs in the morning!

—geneen

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Nutrition

Calories
124 kcal
6%

Carbohydrates
26 g
8%

Cholesterol
0 mg
0%

Fat
1 g
2%

Fiber
4.8 g
19%

Protein
4.7 g
9%

Sodium
259 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Bean and Rice Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 124
** Calories from Fat: 9

% Daily Value *
** Total Fat 1g 2 %
** Saturated Fat 0.2g < 1 %
** Cholesterol 0mg 0 %
** Sodium 259mg 10 %
** Potassium 145mg 4 %
** Total Carbohydrates 26g 8 %
** Dietary Fiber 4.8g 19 %
** Protein 4.7g 9 %
** Sugars 2.1g
** Vitamin A 3 %
** Vitamin C 23 %
** Calcium 4 %
** Iron 14 %
** Thiamin 12 %
** Niacin 9 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 14 %

* 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.