Mexican rice, Black Bean and Corn Salad with Slasa Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One 6 oz. package Farmhouse® Mexican Rice One 15.5 oz. can black beans, drained and rinsed 1 cup frozen corn, cooked and cooled 1 red bell pepper, diced 1 cup shredded jack and cheddar cheese blend Salsa Vinaigrette: 2 Tablespoons lime juice 2 Tablespoons red wine vinegar 1/4 cup salad oil 1 tomato, chopped 1/4 cup cilantro, chopped
1.Prepare rice according to package directions. Let cool.
2.In medium bowl, combine all salsa ingredients and mix well.
3.Combine all remaining ingredients with cooled rice then toss with vinaigrette.
4.Chill for 2 hours before serving
Serving Size: Makes about six 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
2.In medium bowl, combine all salsa ingredients and mix well.
3.Combine all remaining ingredients with cooled rice then toss with vinaigrette.
4.Chill for 2 hours before serving
Serving Size: Makes about six 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIECEE.
Nutritional Info Amount Per Serving
- Calories: 391.0
- Total Fat: 19.5 g
- Cholesterol: 28.2 mg
- Sodium: 867.3 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 5.9 g
- Protein: 13.9 g