Southwestern Confetti Salad

Southwestern Confetti Salad Recipe
Photo: Randy Mayor; Styling: Cindy Barr
“This recipe was one of my husband's staple meals during college. I've made it fresher and healthier by using fresh vegetables and substituting brown rice for white rice.â€� —Karen Waldman, Brookfield, Connecticut


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 23 %
Fat 3.1 g
Satfat 0.3 g
Monofat 1.6 g
Polyfat 1 g
Protein 4.1 g
Carbohydrate 22.7 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 359 mg
Calcium 32 mg


1 cup cooked brown rice
1 cup fresh corn kernels (about 2 ears)
1 cup coarsely chopped zucchini
1 cup grated carrot
1/2 cup diced plum tomato
1/3 cup diced red bell pepper
1/4 cup chopped green onions
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon canola oil
1 tablespoon minced seeded pickled jalapeño peppers
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained


1. Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.

Karen Waldman, Brookfield, Connecticut,

Cooking Light

July 2008
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