Mexican Bean and Rice Salad

4.4
(261)
184 Reviews
19 Photos

This irresistible, zesty Mexican-style salad comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color. A virtual fiesta in the mouth!

Submitted by TaraV1976
Updated on September 2, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
10
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Ingredients

  • 2 cups cooked brown rice

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 small onion, diced

  • 1 green bell pepper, diced

  • 2 jalapeño peppers, seeded and diced

  • 1 lime, zested and juiced

  • ¼ cup chopped cilantro leaves

  • 1 teaspoon minced garlic

  • 1 ½ teaspoons ground cumin

  • salt to taste

Directions

  1. Combine brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeño peppers, lime zest and juice, cilantro, garlic, and cumin in a large serving bowl. Gently toss ingredients to mix well. Sprinkle with salt to taste.

  2. Refrigerate salad for 1 hour, toss again, and serve.

326 home cooks made it!

Nutrition Facts (per serving)

162 Calories
1g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 162
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 399mg 17%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 28%
Total Sugars 2g
Protein 7g 14%
Vitamin C 15mg 17%
Calcium 43mg 3%
Iron 2mg 13%
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.