Corn Rice And Bean Salad Recipe
Ingredients
| Parboiled rice | 1⁄3 Cup (5.33 tbs) | |
| Corn | 3 Cup (48 tbs) | |
| Canned kidney beans | 14 Ounce | |
| Chopped sweet red pepper | 1 Cup (16 tbs) | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Chopped green onions | 1⁄3 Cup (5.33 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Chopped jalapeno pepper | 1 Tablespoon | |
| White wine vinegar | 50 Milliliter | |
| Olive oil | 25 Milliliter | |
| Cumin | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Hot pepper sauce | 1 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
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.
Chef
