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Southwestern Confetti Salad

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: about 1 cup)
“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

Ingredients

  • 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

Nutrition 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

How to Make It

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