Santa Fe Rice Salad Recipe

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Most Helpful Positive Review

Sep 10, 2005

This was very good. Took it to a ball windup and received lots of compliments. I did make changes though. The things I changed are: used 1 cup basmati rice and 2 cups water with one garlic clove. I added a whole can black beans, one red pepper, bunch of chopped cilantro, used olive oil instead of veg oil, used white wine vinegar instead of regular vinegar, added 1 large jalepeno, sprinkled with cumin. Will definitely make again.

—MICHELEMC

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Most Helpful Critical Review

May 27, 2005

I took the advice of some of the others and used a can of diced green chiles. All in all this was pretty good but I thought the dressing was bland.

—Valerie's Kitchen

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108 Ratings

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Jul 05, 2005

Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didn't provide enough zing to the dressing. Next time will use the prepared jalapeno and maybe add some cumin or cilantro to pep up the dressing. I used white vinegar which was a little strong for my taste. I will either cut down on the amount or use rice vinegar for a lighter taste. Also, needed some crunch, so chopped bell pepper or even celery would be a good addition. And cheese is kind of unnecessary, added calories but not much taste...

—SJRJA

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Nov 24, 2006

Great recipe! I've made it several times. It goes well with my daughter and I who are vegetarian and also with my non-vegetarian husband and son. Will continue to make.

—PAULINECB

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Jul 21, 2005

I reduced the oil, used jasmine rice, and added cilantro. This was great!

—BATCAVES

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Jun 23, 2005

made this for dinner last night and it is very good. used Balsamic vinegar & entire can of black beans. next time may add some thawed frozen corn. Also did not need sugar.

—Lexington

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Aug 12, 2003

I served this at a family Labor Day party and it was great! I used diced green chilies instead of the peppers (mostly because I didn't have any peppers), and it turned out great. My family loved it and the hostess insisted on keeping the leftovers!

—Kathy W.

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Jun 29, 2005

This recipe was superb! I just made a few changes. I used basmati rice for extra flavor, white wine vinegar, and added about 1 tsp or so of unsalted taco seasoning mix. Also, as other reviewers have noted, I only used about half the dressing and made it early in the day so it was packed with flavor by dinner time. Awesome alongside Debbie Donham's Chicken Enchiladas. Thanks Terri!

—Luvs2cook

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Nutrition

Calories
334 kcal
17%

Carbohydrates
27.4 g
9%

Cholesterol
15 mg
5%

Fat
22 g
34%

Fiber
5.1 g
20%

Protein
8 g
16%

Sodium
232 mg
9%

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

Nutritional Information

Santa Fe Rice Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 334
** Calories from Fat: 198

% Daily Value *
** Total Fat 22g 34 %
** Saturated Fat 5.7g 28 %
** Cholesterol 15mg 5 %
** Sodium 232mg 9 %
** Potassium 381mg 11 %
** Total Carbohydrates 27.4g 9 %
** Dietary Fiber 5.1g 20 %
** Protein 8g 16 %
** Sugars 1.6g
** Vitamin A 11 %
** Vitamin C 15 %
** Calcium 16 %
** Iron 18 %
** Thiamin 20 %
** Niacin 27 %
** Vitamin B6 13 %
** Magnesium 13 %
** Folate 51 %

* 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.