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My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!
Ingredients
- 1 cup white rice
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/3 cup red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 4 teaspoons chili powder
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- ground black pepper to taste
- ¾ cup canola oil
- 3 (15.5 ounce) cans black beans, drained and rinsed
- ½ (10 ounce) box frozen corn, thawed
Directions
Step 1
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Step 2
Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
Step 3
Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 374 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat1g | 7% |
| Sodium926mg | 40% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber11g | 38% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C9mg | 47% |
| Calcium76mg | 6% |
| Iron5mg | 25% |
| Potassium576mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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