Quick, fresh and tasty.  I love the ingredients of this recipe.

Mexican Bean and Rice Salad

brown rice

kidney beans, rinsed and drained

(15 ounce) can black beans, rinsed and drained

(15.25 ounce) can whole kernel corn, drained

onion,

green bell pepper, diced

jalapeno peppers,

lime,

cilantro leaves

garlic

cumin

salt

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.


Refrigerate salad for 1 hour, toss again, and serve.


YUM!  I loved the combination of flavors in this!  I didn't have jalapeno peppers so I left them out but then it seemed like it needed some spunk so I added a little hot sauce.  Also, it says salt to taste, just FYI, I used a little salt when I cooked the rice and then added one tsp. salt to the whole mixture.  I diced the green pepper and onion very small to keep them small in proportion to the main ingredients. This is a keeper!

Excellent! Light, refreshing, and  delicious. Only minor changes: I used a can of Mexicorn and omitted the onions out of preference. Thanks! :)

This is a wonderful salad! The combination of flavors is great; the lime gives the salad a wonderfully light, refreshing taste. Because my family doesn't care for spicy things (and because I didn't have any!) I omitted the jalapeno peppers, but this is still a very tasty, easy to make salad. Thanks for sharing!

This was good but I thought it needed some oomph so I added some nice vinegary hot sauce. I made a few minor subs based on personal preference: quinoa for rice roasted Hatch green chiles for jalapeno (they're hotter and more flavorful) and green onions for white. I'd add some red wine vinegar and avocado if I made this again. Nice hearty dish.

I omitted the rice and replaced the kidney beans with another can of black beans and served as a salsa with homemade tortilla chips. I took home an empty bowl and many requests for the recipe. It is really a great for taking to a picnic or party because it still tastes great at room temperature. Because I hate chopping jalapenos I used a small can of chopped green chilis and it turned out great.

I served this at a party and it was a hit. Great dish for an outdoor party. We ate it with tortilla chips.

This salad is very good and has provided a basis for me to personalize it to my tastes. I didn't have any jalapenos which I'm assuming would have added an extra punch. I made mine with black beans and pinto beans (not kidney) frozen thawed corn red pepper in addition to the green pepper 3 limes instead of one 2 tbsp. olive oil 2 cloves minced garlic 8 oz. Monterey Jack Cheese cut into small cubes 1 can of sliced olives and 1 tsp. sea salt. Next time I make this I will add the jalapeno and use green onion instead of a regular onion and maybe more cheese. Tomatoes and avocado could be added as well. There are so many possibilities with this wonderful salad! Also this salad does have the potential to be dry. Tonight on my way home from work I bought a bottle of Newman's Own Light Lime salad dressing which I added to this salad. It was delicious and added a nice sweetness. I also plan on trying this with the cilantro-lime dressing by Lin on this site.

I think this salad is SO great. You can add or subtract items based on your pantry and it will always work. Like I was out of corn one day! If you had the wonderful opportunity to have Galllo Y pinto in costa rica for Breakfast it is very similar to this dish. If you have any left overs try it with scrambled eggs in the morning!

One word - YUM! So light and simple; this will be a summer staple for us. My daughter - a fairly picky 11 year old loved the salad before we put in the rice and commented that it would make a wonderful salsa - I agree!!

I really really wanted to like this but it's sooooo dry & pretty bland! Even after some major tweaking it wasn't up to par. Sorry:(

mexican bean and rice salad

Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 10

Cost: $1.85 /serving

Author : TaraV1976

Ingredients

Instructions

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