Southwestern Rice and Bean Salad

June 2017

Servings: 8 servings, about 1 cup each

2 cups cooked brown rice (or other cooked whole grain)
1 (15-oz.) can black beans, drained, rinsed
2 cups frozen whole-kernel corn, thawed
1 medium tomato, finely chopped
3 green onions, finely chopped
2 tbsp. extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh cilantro, chopped
1 medium jalapeño, finely chopped (or cayenne pepper to taste)
1 tsp. mild chili powder


  1. Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño and chili powder in a large serving bowl. Mix well.

  2. For best flavor, cover and refrigerate for at least an hour before serving.

  3. Mix rice in salad, or serve other ingredients over rice.

Nutritional Information (per serving):
Calories 157 cal
Total fat 4 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 159 mg
Total carbohydrate 26 g
Dietary fiber 5 g
Sugars 2 g
Protein 5 g

Source for recipe and photo:


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