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Southwestern Rice and Black Bean Salad

Ingredients: 

Ingredients: 

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2 cups cooked long-grain white or brown rice
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1 ½ cups fresh cooked or canned drained corn kernels
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1 15-oz. can black beans, rinsed and drained
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4 green onions, chopped
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2 large tomatoes, diced
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1 medium cucumber, diced
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1 large jalapeno pepper, seeded and minced (optional)
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2 Tbs. vegetable oil
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¼ cup lime juice
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2 Tbs. chopped fresh cilantro
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2 tsp. dried oregano
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1 tsp. ground cumin
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½ tsp. freshly ground pepper
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½ tsp. salt

Instructions: 

  1. In large bowl, combine all ingredients; mix gently but thoroughly. Cover and chill for at least 15 minutes to allow flavors to blend. (Can be prepared up to 2 days ahead. Bring to room temperature before serving.) Just before serving, fluff salad with fork.

Nutrition Information: 

Calories: 
418
Protein: 
15 g
Total Fat: 
9 g
Saturated Fat: 
1 g
Carbohydrates: 
73 g
Cholesterol: 
mg
Sodium: 
285 mg
Fiber: 
13 g
Sugar: 
g
Yield: 
4 servings

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