Southwestern Rice Salad
Southwestern Rice Salad takes around 20 minutes from beginning to end. For 95 cents per serving, you get a salad that serves 7. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 229 calories, 7g of protein, and 6g of fat per serving. This recipe from Taste of Home requires canned kidney beans, salt, ground cumin, and frozen corn. This recipe is liked by 101 foodies and cooks. With a spoonacular score of 47%, this dish is good. If you like this recipe, take a look at these similar recipes: Southwestern Rice Salad, Southwestern Rice and Bean Salad, and Southwestern Bean and Rice Salad.
Servings: 7
Preparation duration: 20 minutes
Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked long grain rice, cooled
1 cup cooked wild rice, cooled
1-1/2 cups frozen corn, thawed
1/2 cup diced green pepper
1 teaspoon ground cumin
1/2 cup reduced-fat Italian salad dressing
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup diced red onion
1-1/2 cups chunky salsa
1/4 teaspoon salt
Equipment:
bowl
Cooking instruction summary:
Directions In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings. Originally published as Southwestern Rice Salad in Light & TastyJune/July 2001, p39 Nutritional Facts One serving (1 cup) equals 257 calories, 4 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 537 mg sodium, 48 g carbohydrate, 12 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well.
2. Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
Nutrition Information:
covered percent of daily need
