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Black Bean, Rice, and Sweet Corn Salad

Black Bean, Rice, and Sweet Corn Salad

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."

Cooking Light SEPTEMBER 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 30%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 18.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 387mg
  • Calcium: 16mg
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Black Bean, Rice, and Sweet Corn Salad recipe

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