Mexican Confetti Rice Salad

This salad is best served the next day. Make it ahead and chill up to 24 hours.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cool: 1 hr

Mexican Confetti Rice Salad

Directions

  1. In a small saucepan bring 2 cups water to boiling. Stir in rice and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until water is absorbed. Transfer to a large bowl; cool completely.
  2. For dressing, in a screw-top jar combine lime peel, lime juice, oil, 2 tablespoons water, honey, 1/2 teaspoon salt, and cumin. Cover and shake well.
  3. In a medium bowl combine cooked rice, beans, green chile peppers, tomato, red onion, sweet pepper, and cilantro. Add dressing; toss gently to combine. Cover and chill for up to 24 hours.
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Nutrition Facts (Mexican Confetti Rice Salad )

  • Per serving:
  • 209 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 712 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 6 g pro.
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