"Quick, fresh and tasty. I love the ingredients of this recipe. " — TaraV1976
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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
This authentic salad is bright with colors and complex flavors.
Watch how to make this easy, healthy dish.
See how to make easy, tasty Mexican rice.