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Rice Vegetable Salad

 Rice Vegetable Salad
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
5 ServingsPrep/Total Time: 25 min.

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,

2 of 2

Rice Vegetable Salad (continued)

Nutritional Facts: 38 g carbohydrate, 6 g fiber, 7 g protein.