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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:
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(4)
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PREP TIME
10 Min
READY IN
10 Min
SERVINGS
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Servings
US
METRIC
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
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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
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lsoong
Jun. 4, 2007
I thought this recipe was very good. It was fresh and tasty. I took the advice of another reviewer and used black beans instead of kidney beans. Delicious! I will definitely make it again.
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2 users found this review helpful
I thought this recipe was very good. It was fresh and tasty. I took the advice of another...
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Reviewed on Oct. 21, 2007 by BBOOZER
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BBOOZER
Oct. 21, 2007
Replace red beans w/ black and rice w/ basmati rice. Becomes exceptional. Try Kroger's Chipolte Lime Chicken breast w/ it. Grill and slice. Serve on top as complete dinner salad.
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1 user found this review helpful
Replace red beans w/ black and rice w/ basmati rice. Becomes exceptional. Try Kroger's...
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Reviewed on May 1, 2007 by
Mrs. L
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Mrs. L
May 1, 2007
This is excellent! Made it for a "Mexican Fiesta" dinner with the British in-laws. I substituted black beans for the kidney beans, and used red pepper as well. Everybody LOVED it. I will definitely make it again! Very fresh-tasting and attractive, and a nice change from traditional mexican side dishes. One thing--this recipe makes A LOT! Thanks for a great recipe!
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1 user found this review helpful
This is excellent! Made it for a "Mexican Fiesta" dinner with the British in-laws. I...
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Reviewed on Apr. 30, 2008 by
jensenly
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jensenly
Apr. 30, 2008
This was a very refreshing, colorful way to serve beans and rice. I used black beans and red pepper (my preference) and it was delicious. I made this a second time using cooked orzo in place of the rice and that was very good, too. You need more dressing, however, if you use orzo. Very nice recipe and I plan on serving it a lot this summer, as it holds well in the refrigerator.
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0 users found this review helpful
This was a very refreshing, colorful way to serve beans and rice. I used black beans and red...
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