Southwestern Rice Salad Recipe

4.5 4 4
Southwestern Rice Salad Recipe
Southwestern Rice Salad Recipe photo by Taste of Home
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Southwestern Rice Salad Recipe

Read Reviews
4.5 4 4
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Directions

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.
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

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

  • 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.
Originally published as Southwestern Rice Salad in Light & Tasty June/July 2001, p39

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Juliemk7 User ID: 1219479 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."

MY REVIEW
elaineae User ID: 3082225 88774
Reviewed Jul. 20, 2013

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

MY REVIEW
KarenKasprowicz User ID: 1043644 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!"

MY REVIEW
julezh User ID: 1157992 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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