Beans & Rice with Bell Peppers & Corn


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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
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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.
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.

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