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Southwestern Bean and Rice Salad

SUBMITTED BY: Stephanie Liston

"'We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy...until this recipe came along,' writes Stephenie Liston of Ankeny, Iowa."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	10 Min
READY IN	10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups cooked long-grain rice, cooled
1 (16 ounce) can kidney beans, rinsed and drained
1 medium green pepper, diced
1 (2.25 ounce) can sliced ripe olives, drained
1/3 cup lime juice
1/4 cup chopped green onions
2 tablespoons canola oil
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin

DIRECTIONS

In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 154 calories, 5 g fat (trace saturated fat), 0 cholesterol, 404 mg sodium, 24 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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REVIEWS

Reviewed on Jun. 4, 2007 by lsoong

I thought this recipe was very good. It was fresh and tasty. I took the advice of another... MORE

Reviewed on Oct. 21, 2007 by BBOOZER

Replace red beans w/ black and rice w/ basmati rice. Becomes exceptional. Try Kroger's... MORE

Reviewed on May 1, 2007 by Mrs. L

This is excellent! Made it for a "Mexican Fiesta" dinner with the British in-laws. I... MORE

Reviewed on Apr. 30, 2008 by jensenly

This was a very refreshing, colorful way to serve beans and rice. I used black beans and red... MORE