Confetti Rice and Bean Salad

  

Ingredients:

1 cupinstant brown rice, uncooked
1 cuptomatoes, chopped (about 1 medium)
2 medium carrots (finely chopped or grated)
2 tablespoonsonion (finely chopped)
1 cupfrozen corn
1 can (15 ounces)black beans (drained and rinsed)
1/4 cuplime juice
1/4 cupoil (canola, vegetable, or olive)
1/2 teaspoonsalt
1/2 teaspoonground black pepper

Instructions:

  1. Cook rice according to package directions and let cool.
  2. Wash and cut up the tomato, carrots, and onion while rice is cooling. Put the vegetables into a large bowl.
  3. Add frozen corn to the bowl.
  4. Drain and rinse black beans and add to the bowl.
  5. Add cooled rice to the bowl.
  6. Whisk together the lime juice, oil, salt, and pepper in a small bowl. Pour this over rice and veggie mixture and stir gently to combine.
  7. Refrigerate at least 30 minutes before serving to let flavors mingle.

Nutrition information:

Nutrition Facts

6 Servings Per Recipe
Serving Size: 3/4 cup

Amount Per Serving

Calories 260


 
% Daily Value*
Total Fat 11g
17%
Saturated Fat 1g
5%
Trans Fat 0g
 
Cholesterol 0mg
0%
Sodium 310mg
13%
Total Carbohydrates 36g
12%
Dietary Fiber 7g
28%
Total Sugars 3g
 
Added Sugars
NA*
Protein 7g
 

Vitamin D 0mcg
0%
Calcium 16mg
2%
Iron 0mg
0%
Potassium 27mg
0%

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart




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