Mexican Bean and Rice Salad

Ingredients and Weight:

• 2 cups uncooked long grain rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup chopped green bell pepper
• 1 cup chopped red onion
• 1 cup chopped cilantro
• 1/2 cup chopped jalapeño pepper
• 1/2 cup chopped red cabbage
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cook rice according to package directions.
2. While rice is cooking, combine black beans, kidney beans, green bell pepper, red onion, cilantro, jalapeño pepper, and red cabbage in a large bowl.
3. In a separate bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and black pepper.
4. Drain cooked rice and add to the bean mixture.
5. Pour dressing over the salad and stir to combine.
6. Refrigerate for at least 1 hour before serving.

Nutritional Information:

(Per serving, based on 1/8 of the recipe)

• Calories: 320
• Fat: 10g
• Carbohydrates: 45g
• Protein: 15g

Dish Characteristics:

• Colorful and vibrant
• Savory and slightly spicy
• Refreshing and light
• Suitable for a variety of occasions, from casual gatherings to formal dinners

User Comments:

• "This salad is a perfect blend of flavors and textures. The beans provide a hearty base, while the vegetables and lime juice brighten it up."
• "I love the addition of jalapeño pepper. It gives the salad a bit of a kick without being overpowering."
• "This salad is a great way to use up leftover rice. It's quick and easy to make, and it's always a hit with my guests."

Special Precautions and Tips:

• Adjust the amount of jalapeño pepper according to your desired level of heat.
• If you don't have any fresh cilantro, you can use 1/4 cup dried cilantro instead.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.