Southwestern Rice & Bean Salad

Name: Southwestern Rice & Bean Salad
Total time: P3H
Yield: 8
Cuisine: Mexican
Ingredients: long grain rice; red kidney beans; corn kernels, canned; scallions, spring or green onions; picante sauce; salad dressing, italian; cumin

Submitted by ptownsend

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

YIELD

8 servings

PREP

15 min

COOK

0 min

READY

3 hrs

This is the kind of salad that gets better as it sits, making it ideal for meal prep or potluck contributions.

Rice, kidney beans, and corn toss together with scallions in a zesty picante-Italian dressing spiked with cumin for Southwestern kick.

Chill it for a few hours so the flavors marry, then watch it disappear at your next gathering.

Kitchen Tips

Cool rice completely before mixing to prevent dressing from getting absorbed too quickly
Rinse and drain canned beans thoroughly to remove excess sodium
Make this a day ahead for even better flavor development
Leftovers keep refrigerated for 3-4 days, perfect for packed lunches

Ingredients

CUPS LONG GRAIN RICE
cooked, cooled

OUNCES RED KIDNEY BEANS
rinsed and drained

CUP CORN KERNELS, CANNED
whole

CUP SCALLIONS, SPRING OR GREEN ONIONS
with tops

CUP PICANTE SAUCE *

CUP SALAD DRESSING, ITALIAN

TEASPOON CUMIN
ground

Directions

Combine all of the ingredients - Cover and refrigerate 2 to 3 hours

* not incl. in nutrient facts

Comments

Nutrition Facts

145g

Amount per Serving

Calories 263 10% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 405mg 17%

Total Carbohydrate 17g 17%

Dietary Fiber 5g 21%

Sugars g

Protein 15g

Vitamin A 2% • Vitamin C 3%

Calcium 4% • Iron 18%

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