Tuesday, August 5, 2014

Mexican Rice and Bean Salad




A meatless meal in the summertime, especially on a hot day is a perfect choice. This recipe for Mexican Rice and Bean Salad, is very filling and light at the same time. It's also full of healthy ingredients and fiber from the brown rice, black and kidney beans. The lightness comes from how you dress this salad - just the juice of a lime and a little salt, squeezed over the top and mixed in after everything is combined. I just love salads that are not swimming in a dressing that overpowers the taste of the fresh ingredients and this one is delicious.

The taste was fresh, and had a delightful crunch from the chopped vegetables. The recipe says to let the salad sit in your fridge for one hour, so the flavors combine, but I think longer would even be better for the taste. As always, since this does have quite a few carbs from the rice, beans and corn, I was able to enjoy this by watching my portion size. And, the leftovers will make a great lunch tomorrow :-)


Mexican Rice and Bean Salad

2 cups uncooked brown rice ( 4 cups cooked)

1 15 ounce can kidney beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 cup frozen corn, cooked

1/2 small red onion, diced

1 green pepper, chopped small

1 small can green chilies

1 lime

1/4 cup chopped cilantro

1 tsp minced garlic

1 1/2 tsp ground cumin

Salt to taste

Cook rice and let cool slightly. In a large salad bowl combine the rice, beans, corn, onion, green pepper, green chilies, garlic, cilantro and cumin. Lightly toss all ingredients to mix well. Squeeze juice of one lime over top, sprinkle with salt to taste and mix well again. Refrigerate for one hour or longer, so the flavors combine. Enjoy!

{Linking with these friends}


Rattlebridge Farm

Mom's Test Kitchen

Made From Pinterest

Coffee With Us Three

Between Naps on the Porch

Savvy Southern Style

Jennifer Rizzo



  1. This looks great! I'll have to give it a try. Thanks for the visit and comment on my blog. Yes, I've read "Wild" and loved it. I've hiked a lot of the PCT in Oregon and southern Washington (just day hikes so far). I'd love to hike the entire PCT through Oregon. Maybe when I retire!

  2. That's my kind of salad! I never worry about overeating on good carbs! :) Have a great week. Tammy

  3. This sounds delicious! Very hearty too.

  4. That looks delicious! I'm definitely going to try it! Thanks!

  5. Looks delicious. Perfect for a summer day would be great in a wrap too

  6. This looks great, Vicki! I'm bookmarking it to try later. Thank you for sharing.

  7. I love finding new vegetarian dishes to try. This sounds delicious!


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Michigan ➡️ Florida
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