‹ Back to Rice Vegetable Salad

Print Options

Rice Vegetable Salad Exps33002 Sd19999443b04 16 1bc Rms 4

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

  • 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.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC