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Fiesta Rice and Bean Salad

 Fiesta Rice and Bean Salad
My entire family loves this salad—especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. —Diane Lynch, Sugar Grove, Illinois
10 ServingsPrep: 40 min. + chilling


  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 2 cups fresh or frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bunch green onions, chopped
  • 1 small sweet red pepper, chopped
  • 1 small sweet orange pepper, chopped
  • 1/2 cup minced fresh cilantro
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup reduced-fat Italian salad dressing
  • 1 tablespoon lime juice
  • 1/4 teaspoon pepper


  • Prepare rice mix according to package directions; cool. Meanwhile, in
  • a large saucepan, bring 4 cups water to a boil. Add corn; cover and
  • cook for 5-6 minutes or until tender. Drain corn and rinse in cold
  • water.
  • In a large bowl, combine the rice, corn, black beans, green onions,
  • red and orange peppers, cilantro and olives. Combine the salad
  • dressing, lime juice and pepper; drizzle over salad and toss to
  • coat. Cover and refrigerate for at least 2 hours before serving.
  • Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 155 calories,

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Fiesta Rice and Bean Salad (continued)

Nutritional Facts: 3 g fat (trace saturated fat), trace cholesterol, 470 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.