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Mexican Bean and Rice Salad

Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.
10 Servings - 20 min - allrecipes.com
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Servings:10  | Calories:162 | Total Fat:1g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
2 %
Sat Fat 0g
0 %
Total Carb 33g
11 %
Fiber 7g
28 %
Sugars 3g
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Cholesterol 0mg
0 %
Sodium 614mg
26 %
Protein 7g
14 %
Calories:
27% Others combined
26% Brown rice
23% Can black beans
22% Kidney beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on allrecipes.com
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