Sunday, July 4, 2010

Southwestern Bean and Rice Salad

We made this as a side dish for fish tacos. I also think it would be a nice alternative for the typical potato or pasta salad at a BBQ.

Southwestern Bean and Rice Salad

1 1/2 c cooked white rice, cooled
8 oz kidney beans (either canned or prepared from dry beans)
1 small green bell pepper, diced
1 can sliced black olives, drained
2 T lime juice
2 T chopped green onions
1 T olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp cumin
fresh cilantro, minced

1) Combine rice, beans, bell pepper and olives in a medium bowl.
2) In a separate bowl, whisk together the remaining ingredients.
3) Pour dressing over the rice mixture; cover and refrigerate for at least 1 hour.

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