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Black Bean, Rice, and Veggie Salad





Yields
Makes 5 cups; 4 or 5 servings




Prep Time
25 mins

Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.

Black Bean, Rice, and Veggie Salad




Lara Hata
 1/4 cup extra-virgin olive oil
 1/4 cup lime juice
 1 teaspoon ground cumin
 1 1/2 cups cooked basmati rice, cooled
 1 can (15 oz.) black beans, rinsed and drained
 1 cup finely diced carrots
 3/4 cup raw corn kernels
 3/4 cup finely chopped tomato
 1/4 cup minced Italian parsley
 1/4 cup minced fresh cilantro
 2 tablespoons finely chopped red onion
  Salt and pepper
1

In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 247Calories from Fat 44
% Daily Value *
Total Fat 12g19%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 164mg7%
Total Carbohydrate 32g11%

Dietary Fiber 4.5g18%
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.