Rice Salad with Black Beans

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This is a deliciously satisfying meal packed with citrus flavors, salsa and cilantro.

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Chicago

Time needed

10 min preparation + 20 min cooking

Ingredients

  • 3/4 C. regular long-grain rice
  • 2 lg. limes
  • 2 cans (15-19 oz.) black beans, rinsed and drained
  • 1 bunch watercress, tough stems removed
  • 1/2 C. salsa
  • 1 C. corn kernels cut from cobs (2 med. ears)
  • 1/4 C. packed fresh cilantro leaves, chopped
  • 1 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. coarsely ground black pepper

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Directions

Prepare rice as label directs. Meanwhile, from limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.


In large bowl, mix cooked rice, lime peel and juice, black beans, watercress, salsa, corn, cilantro, oil, salt and pepper; toss well. Cover and refrigerate if not serving right away.


Each serving: About 405 calories, 24g protein, 81g carbohydrate, 6g total fat (1g sat.) 0mg cholesterol, 1,125mg sodium.

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