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Southwestern Bean and Rice Salad Recipe

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"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.

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Diabetic Friendly

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Southwestern Bean and Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

3 cups cooked long grain rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1 medium green pepper, diced
1 can (2-1/4 ounces) 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; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving. Yield: 8 servings.

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.

Originally published as Southwestern Bean and Rice Salad in Light & Tasty February/March 2003, p45

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Reviews for Southwestern Bean and Rice Salad (1)

Southwestern Bean and Rice Salad

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Reviewed on Apr. 10, 2011 by Hali86

I was looking for a quick side dish to make for my cousin's cookout, and I stumbled upon this little gem. It was incredibly quick and easy, and the best part is that it's a low-calorie recipe!