Show Subscription Form




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

Southwestern Rice Salad Recipe

Publisher Photo
This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:7 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 7 servings

Ingredients

  • 2 cups cooked long grain rice, cooled
  • 1 cup cooked wild rice, cooled
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1/2 cup diced red onion
  • 1/2 cup diced green pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1-1/2 cups chunky salsa
  • 1/2 cup reduced-fat Italian salad dressing
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt

Nutritional Facts

One serving (1 cup) equals 257 calories, 4 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 537 mg sodium, 48 g carbohydrate, 12 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Directions

  1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well.
  2. Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings.
Originally published as Southwestern Rice Salad in Light & Tasty June/July 2001, p39

Nutritional Facts

One serving (1 cup) equals 257 calories, 4 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 537 mg sodium, 48 g carbohydrate, 12 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Reviews for Southwestern Rice Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
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
Sort By :
MY REVIEW
Reviewed Aug. 8, 2014

"This was alright for us. Definitely better the next day, and it wasn't bad heated up either. I think it was too much salsa though. A whole cup was definitely more than I wanted to eat though. Probably won't make this again unless some modification are made."

MY REVIEW
Reviewed Jul. 20, 2013

"I used brown rice and navy beans and it was very tasty."

MY REVIEW
Reviewed Jun. 22, 2012

"I made this the first time for a bar-b-que where a number of the people would be older and did not like spicy food. I used a mild salsa and they loved it. The next time I made it I used a medium salsa and mixed a little orange peppers in for color. You can change this up depending on who will be eating and their preferences. Terrific!"

MY REVIEW
Reviewed Jan. 17, 2012

"I came across this recipe while looking for meatless dishes. My husband and I love the flavorful mixture! It has quickly become a favorite with rice, beans and the southwest flavor. I use brown rice instead of long grain for the great taste."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT