Red Beans and Rice Salad

By dashy_65

Ingredients

• 2 cups cooked brown rice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 3/4 cup finely chopped green pepper
• 1/2 cup cubed peeled mango or peaches (1/2-inch cubes)
• 1/2 cup finely chopped red onion
• 1/2 cup salsa, well drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons minced fresh cilantro

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour or until chilled. Sprinkle with cilantro before serving. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups equals 245 calories, 1 g fat (trace saturated fat), 0 cholesterol, 624 mg sodium, 48 g carbohydrate, 9 g fiber, 10 g protein.