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Black Bean, Corn and Rice Salad

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Black Bean, Corn and Rice Salad
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6
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Fresh cilantro jump-starts the flavor of this robust, super-quick salad.

Ingredients

1/2
cup uncooked instant white rice
1/2
cup water
2
tablespoons chopped fresh cilantro
1/8
teaspoon salt
3
tablespoons chili sauce
2
teaspoons olive oil
1
teaspoon lime juice
1
(15-oz.) can black beans, drained, rinsed
1
(11-oz.) can whole kernel corn, red and green peppers, drained

Directions

  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, combine 1 tablespoon of the cilantro, salt, chili sauce, oil and lime juice; blend well.
  • 3 In large bowl, combine cooked rice, black beans and corn. Add chili sauce mixture; toss well. Sprinkle with remaining 1 tablespoon cilantro.
Tips  

Replacing dried beans with their canned counterparts saves two to three hours in cooking time. Convenience comes with a cost though, extra sodium. Placing beans in a colander and rinsing them with water reduces sodium by one-quarter to one-third. This simple step also gives canned beans a fresher flavor.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
150
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
450mg
19%
Total Carbohydrate
27g
9%
(
Dietary Fiber
4g
16%
,
Sugars
5g
)
Protein
6g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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