Rice Vegetable Salad Recipe

Rice Vegetable Salad Recipe Rice Vegetable Salad Recipe photo by Taste of Home Rating 5

Packed with vegetables, this dish has a touch of Indian flavor. “I first had it at a party and loved the bright look and taste.” It’s a cinch to double, too! —Sandy Heley, Grand Junction, Colorado

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Rice Vegetable Salad Recipe
  • Prep/Total Time: 25 min.
  • Yield: 5 Servings
25 25

Ingredients

  • 1/2 cup uncooked basmati rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 medium carrots, finely chopped
  • 3/4 cup fresh or frozen corn, thawed
  • 3/4 cup chopped tomatoes
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced fresh parsley
  • 2 tablespoons finely chopped red onion
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.
  • In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat. Yield: 5 servings.

Nutritional Facts 3/4 cup equals 279 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 245 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein.

Originally published as Rice Vegetable Salad in Simple & Delicious August/September 2010, p16

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Reviews for Rice Vegetable Salad

Rice Vegetable Salad Recipe

Rice Vegetable Salad

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(1-2) of 2 reviews

Reviewed on Apr. 02, 2011 by 66 chick

My family found this very tasty

Reviewed on Sep. 06, 2010 by churmusidn

This salad was easy to make and very good. The Basmati rice is a little pricey to purchace and would suggest using regular instant rice or uncooked long grain rice such as Uncle Ben's.

 
 

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