Mexican Bean and Rice Salad (svg=3/4 cup)-lynnrj1

Name: Mexican Bean and Rice Salad (svg=3/4 cup)-lynnrj1 Recipe
Yield: 10
Ingredients: *Brown Basmati Rice Lundberg 0.67 cup; *Goya Pinto beans 2 cup; **BEANS (CANNED) - Black Beans - S&W Premium 2 cup; *Hanover White Corn Frozen (2/3 cup) 3 serving; Onions raw 1 small; *1 Med. Green Bell Pepper 1 serving; Jalapeno Peppers 2 pepper; Limes 1 fruit (2 dia); Garlic 1 tsp; 1/4 Cup Cilantro chopped; *Cumin (ground) 1.5 tsp

Number of Servings: 10

Ingredients

*Brown Basmati Rice, Lundberg, 0.67 cup *Goya, Pinto beans, 2 cup **BEANS (CANNED) - Black Beans - S&W Premium, 2 cup *Hanover White Corn Frozen (2/3 cup), 3 serving Onions, raw, 1 small *1 Med. Green Bell Pepper, 1 serving Jalapeno Peppers, 2 pepper Limes, 1 fruit (2" dia) Garlic, 1 tsp 1/4 Cup Cilantro, chopped *Cumin (ground), 1.5 tsp

Directions

Cook Rice. chop onion &peppers. Drain & rinse Beans. Cook Corn. Cool cooked rice & corn. Juice & zest the lime. Mince garlic. Mix all ingredients together & refrigerate for 1 hour, toss again.

Number of Servings: 10

Recipe submitted by SparkPeople user LYNNRJ1.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 150.5
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 339.4 mg
Total Carbs: 31.4 g
Dietary Fiber: 7.3 g
Protein: 6.8 g

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