Creamy Rice & Bean Salad

Creamy Rice & Bean Salad

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Bite into our delicious Creamy Rice & Bean Salad made with Hellmann's® Light Mayonnaise, diced peppers, beans and pimiento-stuffed olives.

  • 10 People

    Servings

  • 5 Mins

    Prep Time

  • 25 Mins

    Cooking Time

  • 30 Mins

    Ready In

  • 1 1/2 tbsp. vegetable oil
  • 2 cups regular rice or converted rice
  • 4 cups water
  • 2 tbsp. Knorr® Chicken Bouillon Cubes
  • 1 cup Hellmann’s® or Best Foods® Mayonnaise Light Mayo
  • 1 can (16 oz.) red kidney beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 cup finely chopped green onions
  • 1/4 cup lime juice

Made With

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  1. Heat oil in 3-quart saucepan over medium heat and cook rice, stirring frequently, until golden, about 2 minutes.

  2. Stir in water and bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Cool completely.

  3. Stir in remaining ingredients. Serve chilled or at room temperature.

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