SOUTHWESTERN BEAN AND RICE SALAD
We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy—until this recipe came along. — Stephanie Liston, Ankeny, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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Leah Kungu
[email protected]This salad is a great way to use up leftover rice and beans. It's also a really healthy and affordable meal.
Hajra Ahmad
[email protected]I love the combination of sweet and savory in this salad. The honey-lime dressing really brings all the flavors together.
April King
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a really filling and satisfying meal.
Hend Moustafa
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor and the fact that it was so light and refreshing.
Sagar Volgs
[email protected]This salad is a great way to use up leftover chicken or steak. I usually add it to the salad after it's been cooked and cooled.
Laurie Bonjo
[email protected]I used canned beans and rice to make this salad, and it turned out great! It's a really convenient way to make a healthy meal.
Shanelle Jones
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet corn and black beans.
Angel Kingsley
[email protected]I'm not a huge fan of cilantro, but I didn't find it to be overpowering in this salad. The other flavors really balanced it out.
Alejandra Contreras
[email protected]This salad is a great make-ahead meal. I usually make it on the weekend and then eat it for lunch throughout the week.
Arshi Arshi
[email protected]This salad is so versatile! I've added different types of beans, vegetables, and even fruit to it, and it always turns out great.
Raphael Canchola
[email protected]I love the smoky flavor of the chipotle peppers in this dressing. It really gives the salad a unique flavor.
vedisj
[email protected]This salad is a great way to use up leftover rice and beans. It's also a really healthy and affordable meal.
Qaiteyazam Pakistan
[email protected]I made this salad for a picnic and it was perfect! It's light and refreshing, and the flavors go really well together.
Farhan jan
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
Purity Chimbinimem
[email protected]I've never been a huge fan of bean salads, but this one changed my mind. The dressing is so flavorful and the beans are perfectly cooked. I'll definitely be making this again.
Musa Wad
[email protected]This salad was a hit at my last potluck! Everyone loved the bold flavors and the combination of textures. I'll definitely be making it again soon.