RED BEANS AND RICE SALAD

Red Beans and Rice Salad image

Mango lends a sweet tropical twist to our Test Kitchen's warm weather version of red beans and rice. Green pepper and onion add crunch to the chilled concoction that's tossed with salsa, then sprinkled with cilantro just before serving.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 245 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges