Black Bean, Rice, and Veggie Salad

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 Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 44%
  • Protein: 6.5g
  • Fat: 12g
  • Saturated fat: 1.7g
  • Carbohydrate: 32g
  • Fiber: 4.5g
  • Sodium: 164mg
  • Cholesterol: 0.0mg

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

  1. 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.
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