Black Bean, Rice, and Veggie Salad

Lara Hata
Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.

Yield:

Makes 5 cups; 4 or 5 servings

Recipe from

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 247
Caloriesfromfat 44 %
Protein 6.5 g
Fat 12 g
Satfat 1.7 g
Carbohydrate 32 g
Fiber 4.5 g
Sodium 164 mg
Cholesterol 0.0 mg

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 teaspoon ground cumin
1 1/2 cups cooked basmati rice, cooled
1 can (15 oz.) black beans, rinsed and drained
1 cup finely diced carrots
3/4 cup raw corn kernels
3/4 cup finely chopped tomato
1/4 cup minced Italian parsley
1/4 cup minced fresh cilantro
2 tablespoons finely chopped red onion
Salt and pepper

Preparation

In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Note:

Becca Steinkamp, Bellingham, WA,

June 2005