Black Bean, Rice, and Sweet Corn Salad

recipe
This Black Bean, Rice, and Sweet Corn Salad recipe is the perfect summer side. One online reviewer describes this healthy dish as  "delicious, easy, and flavorful."

Yield:

8 servings (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 30 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 2.8 g
Carbohydrate 18.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 387 mg
Calcium 16 mg

Ingredients

1 cup water
1 teaspoon salt, divided
1/2 cup long-grain rice
6 tablespoons fresh lime juice (about 2 large limes)
2 tablespoons extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 cup rinsed and drained canned black beans
1 cup fresh corn kernels (about 2 ears)
1/4 cup chopped fresh cilantro

Preparation

Combine 1 cup water and 1/2 teaspoon salt in a large, heavy saucepan; bring to a boil. Add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.

Combine remaining 1/2 teaspoon salt, juice, oil, pepper, and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.

Joanne Weir,

Cooking Light

September 2007
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