Mexican Bean and Rice Salad Recipe

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Mexican Bean and Rice Salad
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 68.78 Kcal (288 kJ)
Calories from fat 4.71 Kcal
% Daily Value*
Total Fat 0.52g 1%
Sodium 9.83mg 0%
Potassium 115.93mg 2%
Total Carbs 14.29g 5%
Sugars 1.12g 4%
Dietary Fiber 2.14g 9%
Protein 2.35g 5%
Vitamin C 17.9mg 30%
Vitamin A 0.3mg 10%
Iron 5.5mg 31%
Calcium 17.6mg 2%
Amount Per 100 g
Calories 86.19 Kcal (361 kJ)
Calories from fat 5.9 Kcal
% Daily Value*
Total Fat 0.66g 1%
Sodium 12.32mg 0%
Potassium 145.27mg 2%
Total Carbs 17.91g 5%
Sugars 1.41g 4%
Dietary Fiber 2.68g 9%
Protein 2.95g 5%
Vitamin C 22.4mg 30%
Vitamin A 0.4mg 10%
Iron 6.9mg 31%
Calcium 22.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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