Tex-Mex Style Rice and Bean Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Healthy, because
Even smarter
This delicious Southwestern salad is a good source of protein and fiber thanks to the beans, while the vegetables provide valuable nutrients such as the antioxidant lycopene.
Substitute the basmati rice for brown rice to add even more healthy vitamins and fiber to this dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup uncooked Long grain rice (rinsed)
- ¾ cup canned Sweet corn (drained)
- ¾ cup canned black beans (drained)
- 3 cups Grape tomato (rinsed and halved)
- 4 scallions (rinsed; trimmed and finely chopped)
- For the Dressing
- 1 red chili pepper (trimmed; seeded and finely diced)
- ¼ cup Lime juice
- ¼ tsp salt
- ⅛ tsp freshly ground Black pepper
- 2 Tbsps good quality olive oil
- 0.333 cup fresh cilantro (finely chopped)
- In Addition
- 1 fresh Lime (sliced into wedges)
Preparation steps
1.
In a medium saucepan, 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 black beans in cold water; drain thoroughly. In a large serving bowl, combine the cooled rice, corn, black beans, tomatoes, and chopped green onions.
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.
Drizzle dressing over the salad mixture and gently toss. Serve warm or cold with lime wedges.
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