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Southwestern Rice Salad Recipe

Southwestern Rice Salad Recipe

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 YIELD:7 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 236 calories, 4g fat (0g saturated fat), 0mg cholesterol, 642mg sodium, 41g carbohydrate (6g sugars, 7g fiber), 8g protein Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Reviews for Southwestern Rice Salad

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Juliemk7 86908
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."

elaineae 88774
Reviewed Jul. 20, 2013

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

KarenKasprowicz 36485
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!"

julezh 88772
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."

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