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Southwestern Bean and Rice Salad

 Southwestern Bean and Rice Salad
"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.
8 ServingsPrep: 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
  • 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 Facts: 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.