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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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 3 cups cooked long grain rice, cooled
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium green pepper, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup lime juice
  • 1/4 cup chopped green onions
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin


  • 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
3/4 cup: 154 calories, 5g fat (0 saturated fat), 0 cholesterol, 404mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Average Rating:
  • Hali86
    Apr 10, 2011

    I was looking for a quick side dish to make for my cousin's cookout, and I stumbled upon this little gem. It was incredibly quick and easy, and the best part is that it's a low-calorie recipe!

  • madelin hoggard
    Nov 7, 2008

    No comment left

  • null
    Jul 9, 2007

    No comment left