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    You are in: Home / Low-cholesterol / Mexican Bean and Corn Rice Salad Recipe
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    Mexican Bean and Corn Rice Salad

    Mexican Bean and Corn Rice Salad. Photo by L00k

    1/1 Photo of Mexican Bean and Corn Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    50 mins

    2 hrs

    Vino Girl's Note:

    I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Salad

    Dressing

    Directions:

    1. 1
      Combine the salad ingredients in a large bowl.
    2. 2
      Mix the dressing ingredients in a small bowl or measuring cup.
    3. 3
      Pour the dressing over the salad, and mix gently.
    4. 4
      Cover and chill in the refrigerator overnight or at least two hours.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on May 05, 2007

      55

      I brought this to work for a mexican pot luck and it got raves. I did, however, make some changes according to my taste. I added 2 chopped jalapenos, chopped cilantro, a small can of sliced black olives, used the juice of 1 lime instead of the lemon, and added some Adobo seasoning and extra cumin. I used red onion and 1 smallish orange pepper to make it very colorful. I will definitely make this again, so thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2014

      55

      I hate reading reviews or adding reviews where people make so many changes as it is no longer the original recipe however :) I did omit the salsa (did not have any) used lime juice from the jar (yuck but that is what I had on hand) everything the same. Used fresh corn on the cob and a diced fresh tomatoe from garden...this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2012

      55

      Yum yum yum! I made my own salsa from a recipe also on this site, omitted the pepper, as I had none on hand, and used mixed beans. I'm a vegetarian and ate it as a main and it's fresh, delicious, healthy, and satisfying. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Mexican Bean and Corn Rice Salad

    Serving Size: 1 (1894 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 237.3
     
    Calories from Fat 30
    12%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 381.0 mg
    15%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 10.1 g
    40%
    Sugars 3.5 g
    14%
    Protein 10.6 g
    21%

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