Fiesta Rice and Bean Salad

Name: Fiesta Rice and Bean Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings.
Cuisine: Mexican Recipes, Mexican Salad Recipes, Mexican Vegetarian Recipes
Ingredients: 1 package (6.2 ounces) fast-cooking long grain and wild rice mix; 2 cups fresh or frozen corn; 1 can (15 ounces) black beans, rinsed and drained; 1 bunch green onions, chopped; 1 small sweet red pepper, chopped; 1 small sweet orange pepper, chopped; 1/2 cup minced fresh cilantro; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/2 cup reduced-fat Italian salad dressing; 1 tablespoon lime juice; 1/4 teaspoon pepper

My entire family loves this salad—especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. —Diane Lynch, Sugar Grove, Illinois

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 bunch green onions, chopped
1 small sweet red pepper, chopped
1 small sweet orange pepper, chopped
1/2 cup minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1/4 teaspoon pepper

Directions

Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water.
In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts

3/4 cup: 155 calories, 3g fat (0 saturated fat), 0 cholesterol, 470mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.