How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southwest Rice and Bean Salad?

You need 9 ingredients. The key ingredients include: 1 cup sushi rice, rinsed and drained, 1 1/2 cups cooked pinto beans, or 1 15-oz. can low-sodium pinto beans, rinsed and drained, 3 1/2 Tbs. lime juice, divided, plus extra lime wedges for garnish, 1 medium yellow bell pepper, cut into 3/8-inch dice (1 cup), and more.

Is Southwest Rice and Bean Salad suitable as salads?

Yes, Southwest Rice and Bean Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Southwest Rice and Bean Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Rice and Bean Salad Recipe

Name: Southwest Rice and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sushi rice, rinsed and drained; 1 1/2 cups cooked pinto beans, or 1 15-oz. can low-sodium pinto beans, rinsed and drained; 3 1/2 Tbs. lime juice, divided, plus extra lime wedges for garnish; 1 medium yellow bell pepper, cut into 3/8-inch dice (1 cup); 1 cup red cherry or grape tomatoes, halved; 3 cloves garlic; 2 1/2 Tbs. olive oil; 3/4 cup coarsely chopped cilantro; 1/4 cup prepared medium chunky salsa

Fresh, crisp and full of flavor — this Southwest Rice and Bean Salad is a must-try. Made with sushi rice, pinto beans, lime juice and yellow bell pepper…

This Southwest Rice and Bean Salad relies on simple, everyday ingredients such as garlic, tbs. olive oil, coarsely chopped cilantro and prepared medium chunky salsa. It comes together quickly and makes 4 servings, at about 890 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 cup sushi rice, rinsed and drained
1 1/2 cups cooked pinto beans, or 1 15-oz. can low-sodium pinto beans, rinsed and drained
3 1/2 Tbs. lime juice, divided, plus extra lime wedges for garnish
1 medium yellow bell pepper, cut into 3/8-inch dice (1 cup)
1 cup red cherry or grape tomatoes, halved
3 cloves garlic
2 1/2 Tbs. olive oil
3/4 cup coarsely chopped cilantro
1/4 cup prepared medium chunky salsa

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
890 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Southwest Rice and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions