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Southwest Rice and Bean Salad

Continuing on the theme of the delicious southwest flavors, please let me introduce to you my new favorite salad. Oh, this salad. I could wax poetic about it’s lovely qualities. But I won’t. Lucky for you.
8 Servings -
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Servings:8  | Calories:329 | Total Fat:2g  | Chol:22mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
3 %
Sat Fat 1g
5 %
Total Carb 60g
20 %
Fiber 7g
28 %
Sugars 5g
Cholesterol 22mg
7 %
Sodium 1097mg
46 %
Protein 18g
35 %
43% Rice
27% Others combined
14% Can black beans
13% Pinto beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


5 cups cooked rice, warm or at room temperature (white, brown, wild rice or a combination!)
2 teaspoons salt
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 (12 oz.) can corn, drained
1/4 cup fresh lime juice 2 tablespoons red wine vinegar
2 tablespoons packed brown sugar 2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually) 2 teaspoons chili powder
1 teaspoon cumin

Directions : View recipe directions on
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