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Southwestern Black Bean and Rice Salad
Guiding Stars
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
0 minutes
Ingredients
3 Tbsp. lime juice from 2 limes
3 Tbsp. olive oil
1 garlic clove, minced
1 tsp. chili powder
1/2 tsp. ground cumin
2 cups cooked brown rice
1 (15-oz.) can black beans, drained and rinsed
1 cup fresh, or frozen and thawed, corn kernels
1 red bell pepper, cored, seeded, and chopped fine
Salt and pepper
1 avocado, pitted, peeled, and cut into 1/2" pieces
1/4 cup fresh cilantro, chopped
Directions
1. Whisk lime juice, oil, garlic, and spices in a large bowl. Add rice, beans, corn, and bell pepper and toss to combine.
2. Season with salt and pepper to taste and gently fold in avocado and cilantro right before serving.
Source: Hannaford fresh Magazine, September 2018
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 430 kcal (22%) |
| Calories from Fat | 171 kcal (0%) |
| Total Fat | 19 g (29%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 420 mg (18%) |
| Total Carbohydrates | 56 g (19%) |
| Dietary Fiber | 14 g (56%) |
| Protein | 12 g (20%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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