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Southwestern Bean and Rice Salad

Total Time

Prep: 10 min. + chilling

Makes

8 servings

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

Ingredients

  • 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

Directions

  1. 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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