Mexican Bean and Rice Salad
Quick, fresh and tasty. I love the ingredients of this recipe.
Servings per recipe: 10
Calories per serving: 124
Preparation time: 20m
Total cooking time: 1h 20m
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
- 1/4 cup chopped cilantro leaves
- 1 teaspoon minced garlic
- 1 1/2 teaspoons ground cumin
- salt to taste
Directions:
- 1 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.
- 2 Refrigerate salad for 1 hour, toss again, and serve.
Nutrion facts:
| Total Fat | 1g | 2% |
| Saturated Fat | 0.0g | |
| Cholesterol | 0mg | |
| Sodium | 220mg | 9% |
| Potassium | 145mg | 4% |
| Total Carbohydrates | 26g | 8% |
| Dietary Fiber | 4.8g | 19% |
| Protein | 4.7g | 9% |
| Sugars | 2g | |
| Vitamin A | 171IU | |
| Vitamin C | 14mg | |
| Calcium | 28mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 28mg | |
| Folate | 25mcg |
