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Mexican Bean and Rice Salad

Mexican Bean and Rice Salad Recipe

  • 2 cups cooked brown rice
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • salt to taste
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 124
Total Fat 1g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 259mg
Total Carbohydrate 26g
Dietary Fiber 4.8g
Sugars 2.1g
Protein 4.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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