Beans & Rice with Bell Peppers & Corn

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 260.3

Total Fat: 8.2 g
Cholesterol: 0.0 mg
Sodium: 683.5 mg
Total Carbs: 41.4 g
Dietary Fiber: 8.9 g
Protein: 8.0 g

View full nutritional breakdown of Beans & Rice with Bell Peppers & Corn calories by ingredient

Introduction

Thought of this while driving home from Montpelier... because I was hungry, and this is what I had on hand. It was really good!!! I served it the first night as a snack in a bowl. The second day as a lunch over lettuce. Thought of this while driving home from Montpelier... because I was hungry, and this is what I had on hand. It was really good!!! I served it the first night as a snack in a bowl. The second day as a lunch over lettuce.

Minutes to Prepare: 15

Number of Servings: 6

Ingredients

2 cups brown rice, cooked

2 cups kidney beans, cooked

1 cup corn

4 bell peppers, chopped (any color)

2 scallions, thinly sliced

3 T. cilantro

2 cloves garlic, minced

3 T. olive oil

1 T. lime juice

1 t. salt

Directions

Mix olive oil, lime juice, salt and garlic in a small bowl.
Mix the rest of the ingredients in a large bowl.
Pour the olive oil mixture over the vegetables and mix well.

Can serve over lettuce as a main dish, or serve as is for a side dish.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KARENSUEBURTON.