Southwestern Bean and Rice Salad Recipe

Southwestern Bean and Rice Salad Recipe

  • 3 cups cooked long-grain rice, cooled
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 medium green pepper, diced
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1/3 cup lime juice
  • 1/4 cup chopped green onions
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  1. In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.
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