Southwestern Bean and Rice Salad Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 154
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 404 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 1-1/2 starch, 1 fat.


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Southwestern Bean and Rice Salad

Light & Tasty

"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.

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 10 min. + chilling

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 or parsley
  • 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.

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