Recipe by TaraV1976
"Quick, fresh and tasty. I love the ingredients of this recipe. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
green bell pepper, diced
jalapeno peppers, seeded and diced
lime, zested and juiced
chopped cilantro leaves
1 1/2 teaspoons
salt to taste
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!
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:(
Excellent! Light, refreshing, and delicious. Only minor changes: I used a can of Mexicorn and omitted the onions out of preference. Thanks! :)
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!
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.
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.
I served this at a party and it was a hit. Great dish for an outdoor party. We ate it with tortilla chips.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
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
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A perfect potluck partner. Three beans, corn, peppers, and plenty of kick.
Watch how to make this easy, healthy dish.
Watch how to make this top-rated Mexican rice dish.