Southwestern Bean and Rice Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy...until this recipe came along, writes Stephenie Liston of Ankeny, Iowa. Ingredients:
3 cups cooked long grain rice, cooled |
1 can (16 ounces) kidney beans, rinsed and drained |
1 medium green pepper, diced |
1 can (2-1/4 ounces) 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 |
Directions:
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; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving. Yield: 8 servings.
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