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Recipes

Mexican Rice Salad

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INGREDIENTS

  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup cold, cooked rice
  • 1 medium tomato, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/3 cup sliced green onions
  • 1 jalapeño pepper, stem and seeds removed
 

DIRECTIONS

  • 1

    Combine beans, rice, tomato, bell pepper, cilantro and green onions in large bowl.

  • 2

    Drop jalapeño pepper through feed tube of food processor while machine is running. Process until minced. Add oil, lemon juice and cumin; process until well blended. Toss bean mixture with dressing. Cover and chill 2 hours or longer. Just before serving, toss salad with cheese and avocado.

Mexican Rice Salad

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: None minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 617

Total Fat 30.5g

Saturated Fat 9.6g

Trans Fat 10.3g

Polyunsaturated Fat 8.1g

Cholesterol 36g

Sodium 246g

Carbohydrates 62g

Protein 27g

Dietary Fiber 14g

Vitamin A 78g

Vitamin C 28g

Calcium 373g

Iron 5g