Southwestern Rice and Bean Salad Recipe
Southwestern Rice and Bean Salad Recipe photo by Taste of Home

Southwestern Rice and Bean Salad Recipe

Publisher Photo
This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 2 cups cold cooked long grain rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup sliced green onions with tops
  • 1/2 cup picante sauce
  • 1/4 cup prepared Italian salad dressing
  • 1 teaspoon ground cumin

Nutritional Facts

1 serving (3/4 cup) equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 295 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours. Yield: 8-10 servings.
Originally published as Southwestern Rice and Bean Salad in Country June/July 1994, p51

Nutritional Facts

1 serving (3/4 cup) equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 295 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.

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