Tuesday, December 27, 2011

Southwestern Salad

  • 2 cups cooked brown rice
  • 1 15-oz. can black beans, drained and rinsed
  • 2 cups frozen whole-kernel corn, thawed
  • 1 large red bell pepper, cored, seeded, and chopped
  • 1 small onion, peeled and chopped
  • 1/4 cup white wine vinegar (or to taste)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 jalapeƱo chili, minced (or cayenne pepper to taste)
  • 1 tsp. mild chili powder
Combine all ingredients in a large serving bowl. Cover and chill before serving. Makes 6 to 8 servings.
Nutritional Information (per serving—1/8 of recipe):
CaloriesProteinFiberCarbsFat TotalSaturated Fat
1677 g6 g34 g1 g0 g

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