Zesty Rice-and-Bean Salad

Southern Living
Enjoy this fiber- and flavor-packed salad for lunch. Use instant brown rice to shorten your prep time.
Makes 4 cups


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2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon ground red pepper
1/2 teaspoon grated lime rind
1/4 cup fresh lime juice
1/4 teaspoon salt
2 cups cooked brown rice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
4 green onions, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese


Whisk together first 6 ingredients in large bowl; add rice and next 5 ingredients, tossing to coat. Sprinkle with feta cheese. Cover and chill 1 hour, if desired.

Created date

June 2002

Nutritional Information

Calories 352
Caloriesfromfat 28 %
Fat 11 g
Satfat 2.6 g
Monofat 6.1 g
Polyfat 1.6 g
Protein 13 g
Carbohydrate 51 g
Fiber 13 g
Cholesterol 8 mg
Iron 2.4 mg
Sodium 473 mg
Calcium 96 mg