The Recipe
Black Bean, Rice, and Veggie Salad
COOK TIME : a few secondsPREP TIME : 25 minutes
By SunsetFrom Myrecipes
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Ingredients
DESCRIPTION
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.
INGREDIENTS
- 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
DIRECTIONS
NUTRITION
| Calories | 247 | 12% | |
| Cholesterol | NaN | NaN% | |
| Carbohydrates | NaN | NaN% | |
| Fat | 0 | 0% | |
| Protein | NaN | NaN% |
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