Southwestern Rice Salad
Kate Miller
Serve a scoop alongside enchiladas or serve up as a main course.
Ingredients
- 1 1/2 cups fully-cooked black beans
- 1 1/2 cups frozen corn, thawed
- 1 5 oz can diced green chilies
- 1/2 cup mayonnaise
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 cups fully-cooked brown rice (or white rice)
Directions
- In a large bowl, combine black beans, corn, and chilies.
- In a small bowl, stir together the mayonnaise and seasonings. Add to the bean and corn mixture and stir to combine.
- Refrigerate for at least 30 minutes to let the flavors develop. Stir in the cooked rice and refrigerate until serving.
Nutrition Facts
Calories 293
Calories from Fat 131 (45%)
(23%)Total Fat 15g
(11%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(2%)Cholesterol 7mg
(23%)Sodium 557mg
(10%)Potassium 339mg
Total Carbohydrate 35g
(26%)Dietary Fiber 6g
Sugars 1g
Sugar Alcohols 0g
(13%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.