SOUTHWESTERN RICE AND BEAN SALAD 

Serves: 8 servings, about 1 cup each
PORTION CONTROL: 1 1/2 YELLOW AND 1/2 TSP
Ingredients
  • 2 cups cooked brown rice (or other cooked whole grain)
  • 1 (15-oz.) can black beans, drained, rinsed
  • 2 cups frozen whole-kernel corn, thawed
  • 1 medium tomato, finely chopped
  • 3 green onions, finely chopped
  • 2 Tbsp. extra-virgin olive oil
  • ¼ cup white wine vinegar
  • ¼ cup fresh cilantro, chopped
  • 1 medium jalapeño, finely chopped (or cayenne pepper to taste)
  • 1 tsp. mild chili powder
Instructions
  1. Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
  2. For best flavor, cover and refrigerate for at least an hour before serving.
Tip:
  1. Rice can be mixed into salad, or all other ingredients can be combined and served over the rice.

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