Shannon Smith Recipe

Fiesta Rice Salad

By Shannon Smith Shannon


Recipe Rating:
 23 Ratings
Serves:
8-10
Prep Time:
Cooking Method:
Stove Top

Shannon's Story

This is a great summer side dish - Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
You just can't lose with this winning combination of cumin, lime juice and cilantro. Munch on this for a lovely light lunch, or pair it with your favorite Mexican dish for a super-satisfying dinner.

[Read more about this recipe in Janet's Notebook!]

Ingredients

1 can(s)
black beans, rinsed & drained
2 c
cooked brown rice
1
red or yellow bell pepper, chopped
1
green pepper, chopped
2
stalks celery, chopped
3-4
scallions, sliced
1 c
fresh cilantro, chopped
3/4 c
salsa
1/3 c
italian dressing
juice of 1 lime
1 tsp
cumin
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Put rice in a mixing bowl (rice should not be warm, let it cool completely or refridgerate to cool if necessary)add all other ingredients and mix thoroughly. Refridgerate for 1 hour & serve.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy