Mexi Rice And Black Bean Salad
Created by KittenCal on January 18, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 0m
- Recipe #7315
Ingredients
- 2 cups cold cooked firm white rice
- 1 (14 or 15 ounce) can black beans, rinsed and drained
- 1 cup frozen whole kernel corn, cooked and drained
- 1/2 red bell pepper, seeded and finely chopped
- 2 green onions, chopped (or to taste)
- 1/3 cup chopped fresh cilantro
- 1/3 cup salsa (use mild or medium salsa)
- 1/4 cup mayonnaise
- 1/2 teaspoon ground cumin
- 1/4 to1/2 teaspoon garlic powder
- Salt and fresh ground black pepper, to taste (I use seasoned salt)
How to Make
-
Step 1: In a large bowl combine the cold cooked rice with black beans, corn, bell pepper, green onion and cilantro; toss well. In another bowl whisk the salsa with mayonnaise, garlic powder and cumin. Add to rice mixture; mix well. Season with salt and pepper to taste.
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Step 2: Serve at room temperature or chilled.
Nutritional Facts
- Serving Size: 1 (150.3 g)
- Calories 140
- Total Fat - 3.6 g
- Saturated Fat - 0.7 g
- Cholesterol - 3.8 mg
- Sodium - 284.2 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 2 g
- Sugars - 3 g
- Protein - 2.9 g
- Calcium - 28.5 mg
- Iron - 0.6 mg
- Vitamin C - 8.5 mg
- Thiamin - 0 mg