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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Southwestern Confetti Salad

“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

Cooking Light JULY 2008

  • Yield: 6 servings (serving size: about 1 cup)

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

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
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Southwestern Confetti Salad recipe

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