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Mexican Bean and Rice Salad Recipe

Looking for an easy Mexican Bean and Rice Salad recipe? Learn how to make Mexican Bean and Rice Salad using healthy ingredients.


Submitted by zippydooda

Makes 20 servings



A serving size is about 3/4 cup. This recipe is great by itself, or tucked into a wrap with salsa and avocado. I found this recipe on allrecipe.com

Recipe Ingredients for Mexican Bean and Rice Salad

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

Recipe Directions for Mexican Bean and Rice Salad

  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.

  2. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.

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

Categories

Side Dish

Nutrition Facts
Serving Size 97.6g
Amount Per Serving
Calories
237
Calories from Fat
13
% Daily Value*
Total Fat
1.4g
2%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
743mg
21%
Total Carbohydrates
46.0g
15%
Dietary Fiber
8.0g
32%
Sugars
2.1g
Protein
11.7g
Vitamin A 6% Vitamin C 19%
Calcium 5% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • Low in sugar
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in thiamin
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