4.5 from 87 votes
Southwest Rice and Bean Salad with Sweet and Spicy Dressing
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
15 mins
Total Time
15 mins
Servings: 8 -10 Servings
Calories: 559 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 5 cups cooked rice warm or at room temperature (white, brown, wild rice or a combination)
- 2 teaspoons salt
- 1 (15-ounce) (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) (15-ounce) can pinto beans drained and rinsed
- 2 cups cooked cubed chicken
- 1 (12-ounce) (12-ounce) can corn drained
- 4 green onions chopped
Dressing:
- ¼ cup fresh lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons packed brown sugar
- ⅔ cup canola oil
- 4 pickled jalepeno pepper rounds found in the glass jars next to the olives, usually
- 2 teaspoons chili powder
- 1 teaspoon cumin
Instructions
- Combine all of the salad ingredients together in a large bowl.
- Combine dressing ingredients in blender until peppers are finely minced. Toss with salad.
- Serve warm or at room temperature.
Cup of Yum
Notes
- Adaptable: this salad is so adaptable. I’ve added 1/2 cup chopped fresh cilantro, subbed red onions for the green, doubled the dressing (just because!), and my favorite variation was made with a combination of wild and brown rice.
Nutrition Information
Serving
1 Serving
Calories
559kcal
(28%)
Carbohydrates
68g
(23%)
Protein
23g
(46%)
Fat
23g
(35%)
Saturated Fat
2g
(10%)
Cholesterol
26mg
(9%)
Sodium
746mg
(31%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 559
% Daily Value*
| Serving | 1 Serving | |
| Calories | 559kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 746mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.