Southwestern Bean and Rice Salad

Name: Southwestern Bean and Rice Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
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

"We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy...until this recipe came along," writes Stephenie Liston of 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

Directions

In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.

Nutrition Facts

3/4 cup: 154 calories, 5g fat (0 saturated fat), 0 cholesterol, 404mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Southwestern Bean and Rice Salad in Light & Tasty February/March 2003

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Hali86

Apr 10, 2011

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!