Mexican Bean and Rice Salad Recipe -
Mexican Bean and Rice Salad Recipe

Mexican Bean and Rice Salad

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  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.
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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!

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:(

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! :)

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!

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.

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.

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.

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!


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  • 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
  • 220 mg
  • 9%

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

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