ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zesty Rice-and-Bean Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.