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Mexican Bean and Rice Salad

Mexican Bean and Rice Salad


"Quick, fresh and tasty. I love the ingredients of this recipe. "
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1 h 20 m servings 124 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 154
  1. 220 Ratings

Most helpful positive review

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 sa...

Most helpful critical review

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:(

Most helpful
Most positive
Least positive

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 sa...

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 did...

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...

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. I...

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...

One word - YUM! So light and simple; this will be a summer staple for us. My daughter - a fairly picky 11 year old, loved the salad before we put in the rice, and commented that it would make ...

Nice blend of flavors! Even with the jalapenos, I thought it needed some "oomph", so I kept doctoring it til I was happy with it. Great side dish! Thank you for sharing this recipe!

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