Mexican Bean and Rice Salad Recipe

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Brief

Prep 20 mins

Additional: 1hr

Total: 1hr20 mins

Servings: 10

Yield: 10 servings

Mexican Bean and Rice Salad Recipe

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

Copper Penny

Lunch

Directions

Step 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.

Step 2

Refrigerate salad for 1 hour toss again and serve.

Nutritional Information

Mexican Bean and Rice Salad Recipe

Servings Per Recipe:10

Calories: 162.4

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 33g 11%

Dietary Fiber: 7.7g 31%

Sugars: 2.1g

Fat: 1.1g 2%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 172.4IU 3%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.2mg 11%

Vitamin C: 15.1mg 25%

Folate: 51mcg 13%

Calcium: 43.3mg 4%

Iron: 2.3mg 13%

Magnesium: 42.8mg 15%

Potassium: 276mg 8%

Sodium: 398.7mg 16%

Thiamin: 0.2mg 18%

Calories From Fat: 10.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.