How to Make Mexican Bean and Rice Salad - A Step-by-Step Guide

Mexican cuisine is known for its bold and vibrant flavors, and this Mexican Bean and Rice Salad is no exception. This dish is packed with protein, fiber, and a medley of delicious ingredients that come together to create a refreshing and satisfying salad. Whether you're looking for a healthy lunch option or a flavorful side dish to accompany your dinner, this salad is sure to impress your taste buds.

This salad features a mix of black beans, kidney beans, and pinto beans, adding a hea...

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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 jalapeno 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

Information

  • Prep Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    162 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 399mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 8g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 15mg
    • Calcium: 43mg
    • Iron: 2mg
    • Potassium: 276mg