Southwestern-style Rice Salad

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Southwestern-style Rice Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
229
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie229 kcal(11 %)
Protein5.82 g(6 %)
Fat13.01 g(11 %)
Carbohydrates25.74 g(17 %)
Sugar added0 g(0 %)
Roughage6.68 g(22 %)
Vitamin A189.55 mg(23,694 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.12 mg(11 %)
Niacin3.32 mg(28 %)
Vitamin B₆0.27 mg(19 %)
Folate97.4 μg(32 %)
Pantothenic acid0.88 mg(15 %)
Biotin3.88 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C50.88 mg(54 %)
Potassium585.66 mg(15 %)
Calcium39.75 mg(4 %)
Magnesium51.06 mg(17 %)
Iron2.36 mg(16 %)
Iodine0.68 μg(0 %)
Zinc0.97 mg(12 %)
Saturated fatty acids1.79 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
uncooked Long grain rice (rinsed)
¾ cup
sweet Corn (canned)
¾ cup
red Kidney beans (canned)
1
ripe Avocado
1 tablespoon
2
tomatoes (washed and diced)
½ head
Lettuce (shredded)
For the Dressing
1
red Chile pepper (trimmed; seeds removed and finely diced)
¼ cup
¼ teaspoon
teaspoon
freshly ground Black pepper
2 tablespoons
extra virgin olive oil
¼ cup
fresh cilantro leaf (chopped)
How healthy are the main ingredients?
Avocado
Product recommendation
May garnish with with green chili peppers and tortilla chips when ready to serve.

Preparation steps

1.
Bring one cup of lightly salted water to a boil; add rice. Reduce heat to low, cover and cook for 15 to 20 minutes, or until water is absorbed and rice is light and fluffy. Set aside to cool.
2.
Rinse the corn and kidney beans in cold water; drain thoroughly. Halve the avocado lengthwise, remove the stone and peel the halves. Dice the flesh and sprinkle immediately with lemon juice.
3.
For the Dressing:
4.
In a small bowl, whisk the diced chili pepper, lime juice, salt, pepper, and olive oil together. Fold in the chopped cilantro.
5.
To Assemble:
6.
Place shredded lettuce in the bottom of a serving dish. In a separate large bowl, combine cooled rice, corn, kidney beans, avocado, and tomatoes; gently toss with dressing. Spoon rice mixture onto bed of shredded lettuce. Garnish with with green chili peppers and tortilla chips. Serve.