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Rice Vegetable Salad Recipe

Rice Vegetable Salad Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings

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

  • 1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.
  • 2. 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: 279 calories, 12g fat (2g saturated fat), 0mg cholesterol, 245mg sodium, 38g carbohydrate (4g sugars, 6g fiber), 7g protein

Reviews for Rice Vegetable Salad

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MY REVIEW
Reviewed Apr. 2, 2011

"My family found this very tasty"

MY REVIEW
Reviewed Sep. 6, 2010

"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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