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Southwestern Bean and Rice Salad

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."

Rate/Review | Read Reviews (18)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.

Footnotes

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.