Show Subscription Form




Red Beans and Rice Salad Recipe

Publisher Photo
Mango lends a sweet tropical twist to our Test Kitchen's warm weather version of red beans and rice. Green pepper and onion add crunch to the chilled concoction that's tossed with salsa, then sprinkled with cilantro just before serving.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings

Ingredients

  • 2 cups cooked brown rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3/4 cup finely chopped green pepper
  • 1/2 cup cubed peeled mango or peaches (1/2-inch cubes)
  • 1/2 cup finely chopped red onion
  • 1/2 cup salsa, well drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1-1/4 cups equals 245 calories, 1 g fat (trace saturated fat), 0 cholesterol, 624 mg sodium, 48 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

Directions

  1. In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour or until chilled. Sprinkle with cilantro before serving. Yield: 4 servings.
Originally published as Red Beans and Rice Salad in Light & Tasty August/September 2003, p20

Nutritional Facts

1-1/4 cups equals 245 calories, 1 g fat (trace saturated fat), 0 cholesterol, 624 mg sodium, 48 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

Reviews for Red Beans and Rice Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT