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. — Stephanie Liston, Ankeny, Iowa
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
Reviews
I was looking for a quick side dish to make for my cousin's cookout, and I stumbled upon this little gem. It was incredibly quick and easy, and the best part is that it's a low-calorie recipe!
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