Southwest Rice and Bean Salad

01 April 2009

6 cups of cooked brown rice
3 cups of cooked black beans (or 3 drained/rinsed cans)
1 can rinsed corn
4 small diced tomatoes, chopped
1/2 small bunch fresh cilantro, chopped
1/2 medium red onion, chopped
1/2 each - red, green, yellow pepper, chopped
1/2 teaspoon cumin
1/2 teaspoon of chili powder
Pinch of dried oregano
Salt and Pepper to taste
2 tablespoons of olive oil
1 grilled chicken breast, chopped (optional)

- Mix seasonings in with olive oil, and let sit while you chop all other ingredients
- Mix all other ingredients together in a large bowl
- Pour olive oil mix over rice and stir well
- Chill in refrigerator
- Grill chicken breast, and it's up to you whether you mix it in the salad warm right before you serve or if you put it in the fridge to chill with the rest of the salad

This serves 6 generous portions, and makes a GREAT make ahead meal for dinner and lunches.


Rice: $.50
Chicken: $.50
Peppers/Onions: $1.25
Beans (I use leftover cooked dried beans): $.33
Corn: $.50
Cilantro: $.33
Olive Oil/Spices: $.25
Tomatoes: $.67

Total: $4.33 - $.72/serving

Approximately 275 calories/serving


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