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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.8
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.9 g

View full nutritional breakdown of Rice, bean and corn salad calories by ingredient
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Rice, bean and corn salad

Submitted by: MARYPALMERJR

Introduction

Rice, black beans and corn are tossed with oil and vinegar to create a refreshingly delicious alternate to potato salad for your picnic. Rice, black beans and corn are tossed with oil and vinegar to create a refreshingly delicious alternate to potato salad for your picnic.
Number of Servings: 12

Ingredients

    Black beans, canned
    Corn, canned
    White or brown rice, cooked
    sliced red onion
    cilantro or parsley
    salt and pepper to taste
    canola oil
    balsamic vinegar (white wine is great also)

Tips

I avoid extra sodium, so often eliminate salt.
I use parsley if cilantro is unavaliable in my garden.
Family favorite. Disappears quickly.


Directions

1. Cook one cup of rice in two cups unsalted water. Cool to room temperature.
2. Rinse black beans and corn .
3. In a large bowl, mix all ingredients.
4 Refrigerate until cold.

Serving Size: 2/3 cup

Number of Servings: 12

Recipe submitted by SparkPeople user MARYPALMERJR.






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