Rice Vegetable Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
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
Ingredients
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1/2 cup uncooked basmati rice
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1 can (15 ounces) black beans, rinsed and drained
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2 medium carrots, finely chopped
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3/4 cup fresh or frozen corn, thawed
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3/4 cup chopped tomatoes
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1/4 cup minced fresh cilantro
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1/4 cup minced fresh parsley
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2 tablespoons finely chopped red onion
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1/4 cup lime juice
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1/4 cup olive oil
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1 teaspoon ground cumin
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.
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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.
Nutrition Facts
3/4 cup: 279 calories, 12g fat (2g saturated fat), 0 cholesterol, 245mg sodium, 38g carbohydrate (4g sugars, 6g fiber), 7g protein.
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