Healthy Meal Prep
Mexican Bean and Rice Salad

Mexican Bean and Rice Salad

Description

Quick, fresh and tasty. I love the ingredients of this recipe.

Ingredients

  • 2 cups cooked brown rice
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 1 lime, zested and juiced
  • ¼ cup chopped cilantro leaves
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons ground cumin
  • salt to taste

Instructions


  1. In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
  2. Refrigerate salad for 1 hour, toss again, and serve.

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Nutritional Information

Mexican Bean and Rice Salad

Servings Per Recipe: 10
Calories: 162.4
% Daily Value *
protein: 14 %
carbohydrates: 11 %
dietary fiber: 31 %
sugars:
fat: 2 %
saturated fat: 1 %
cholesterol:
vitamin a iu: 3 %
niacin equivalents: 15 %
vitamin b6: 11 %
vitamin c: 25 %
folate: 13 %
calcium: 4 %
iron: 13 %
magnesium: 15 %
potassium: 8 %
sodium: 16 %
thiamin: 18 %
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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