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Quick, fresh and tasty. I love the ingredients of this recipe.
Ingredients
- 2 cups cooked brown rice
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 jalapeno peppers, seeded and diced
- 1 lime, zested and juiced
- ¼ cup chopped cilantro leaves
- 1 teaspoon minced garlic
- 1 ½ teaspoons ground cumin
- salt to taste
Directions
Step 1
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Step 2
Refrigerate salad for 1 hour, toss again, and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 162 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium399mg | 17% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber8g | 28% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C15mg | 76% |
| Calcium43mg | 3% |
| Iron2mg | 13% |
| Potassium276mg | 6% |
*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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