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!

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