Southwestern Rice and Black Bean Salad

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Ingredients

  • 2 cups cooked long-grain white or brown rice
  • 1 1/2 cups fresh cooked or canned drained corn kernels
  • 15-oz. can black beans, rinsed and drained
  • 4 scallions, chopped
  • 2 large tomatoes, diced
  • 1 medium cucumber, diced
  • 1 large jalapeño pepper, seeded and minced (optional)
  • 2 Tbs. vegetable oil
  • Juice of 2 limes
  • 2 Tbs. chopped fresh cilantro
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. salt

Preparation

  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

  • Serving Size: 4 servings
  • Calories: 418
  • Carbohydrate Content: 73 g
  • Fat Content: 9 g
  • Fiber Content: 13 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 285 mg