Mexican Bean and Rice Salad TaraV1976 reviews online

Mexican Bean and Rice Salad


TaraV1976

Quick, fresh and tasty. I love the ingredients of this recipe.

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Edition Details

Author

TaraV1976

Cooking method

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Number of persons

10

Full cooking time

20 m

Time for preparing

1 h 20 m

Calories

124

Fats

1 g

Carbohydrate

26g

Protein

4.7 g

Cholesterol

0 mg

Sodium

220 mg

Ingredients Mexican Bean and Rice Salad

1 teaspoon minced garlic
salt to taste
1 green bell pepper, diced
1 (15 ounce) can black beans, rinsed and drained
1 1/2 teaspoons ground cumin
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 lime, zested and juiced
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 cups cooked brown rice
1/4 cup chopped cilantro leaves

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