nutritional information

Per Serving:

  • Calories: 418
  • Protein: 15 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 73 g
  • Cholesterol: mg
  • Sodium: 285 mg
  • Fiber: 13 g
Vegan

Southwestern Rice and Black Bean Salad

Southwestern Rice and Black Bean Salad

4 servings

30 minutes or fewer

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.
  • 2 cups cooked long-grain white or brown rice
  • 1 ½ cups fresh cooked or canned drained corn kernels
  • 1 15-oz. can black beans, rinsed and drained
  • 4 green onions, chopped
  • 2 large tomatoes, diced
  • 1 medium cucumber, diced
  • 1 large jalapeño pepper, seeded and minced (optional)
  • 2 Tbs. vegetable oil
  • ¼ cup lime juice
  • 2 Tbs. chopped fresh cilantro
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • ½ tsp. freshly ground pepper
  • ½ tsp. salt
  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.
July 1999

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