Mexican Rice and Bean Patties Salad

Mexican Rice and Bean Patties Salad

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From: Diabetic Living Magazine

Make your salad more filling with these satisfying bean patties.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons olive oil
  • ½ cup chopped red sweet pepper (1 small)
  • ⅓ cup chopped red onion (1 small)
  • 2 tablespoons reduced-sodium taco seasoning
  • ⅔ cup cooked brown rice
  • 1 (14 ounce) can can no-salt-added black beans, rinsed and drained
  • ½ of a 4-ounce can diced green chile peppers
  • ½ cup light sour cream
  • ½ cup pico de gallo
  • 8 cups mixed salad greens
  • 1 medium tomatoes, chopped (optional)
  • Snipped fresh cilantro (optional)


  • Prep

  • Ready In

  1. In a medium skillet heat 1 teaspoon of the oil over medium heat. Add sweet pepper and onion; cook for 4 to 5 minutes or until tender. Stir in 1 tablespoon of the taco seasoning (mixture will be dry). Remove from heat. Stir in rice. Set aside to cool.
  2. Use a fork to mash beans slightly. Add rice mixture, chile peppers and the remaining 1 tablespoon taco seasoning to the beans; stir and mash until the mixture holds together.
  3. Divide bean mixture into four equal portions. Shape each portion into a patty about 3- ½ inches in diameter. Carefully place patties on a platter. Cover and chill for 15 minutes.
  4. In a very large nonstick skillet heat the remaining 1 tablespoon oil over medium-high heat. Fry the patties in hot oil for 6 to 8 minutes or until heated through, turning once halfway through cooking time. (If patties brown too quickly, reduce heat to medium.)
  5. In a small bowl stir together sour cream and pico de gallo. Arrange greens on a serving platter; place patties on top of greens. Serve sour cream mixture with patties. If desired, serve with chopped tomato and snipped cilantro.

Nutrition information

  • Serving size: 1 patty, 2 cups greens, ¼ cup sauce
  • Per serving: 228 calories; 7 g fat(2 g sat); 5 g fiber; 32 g carbohydrates; 8 g protein; 70 mcg folate; 8 mg cholesterol; 4 g sugars; 3,542 IU vitamin A; 38 mg vitamin C; 114 mg calcium; 2 mg iron; 596 mg sodium; 133 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (63% dv)
  • Carbohydrate Servings: 2
  • Exchanges: ½ lean protein, 2 starch, 1 fat

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