Corn Rice And Bean Salad Recipe

Summary

Difficulty LevelVery EasyServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Parboiled rice1⁄3 Cup (5.33 tbs)
 Corn3 Cup (48 tbs)
 Canned kidney beans14 Ounce
 Chopped sweet red pepper1 Cup (16 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped green onions1⁄3 Cup (5.33 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Chopped jalapeno pepper1 Tablespoon
 White wine vinegar50 Milliliter
 Olive oil25 Milliliter
 Cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Hot pepper sauce1 Dash

Nutrition Facts

Serving size

Calories 321 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 426.1 mg17.8%

Total Carbohydrates 59 g19.6%

Dietary Fiber 8.4 g33.6%

Sugars 5.5 g

Protein 10 g19.5%

Vitamin A 30.1% Vitamin C 69.6%

Calcium 6.8% Iron 17.6%

*Based on a 2000 Calorie diet

Directions

In saucepan, bring 1 cup (250 mL) water to boil; add rice.
Reduce heat to low; cover and cook for 20 minutes or until tender.
Meanwhile, in separate saucepan, cook corn in boiling water for 5 minutes or until tender; drain well.
In serving bowl, combine rice and corn.
Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).
Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.
Quantcast