Southwestern Confetti Salad

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

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 23%
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 4.1g
  • Carbohydrate: 22.7g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 359mg
  • Calcium: 32mg

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

Preparation

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