Tex-Mex Rice Salad

Turn instant brown rice into a colorful Tex-Mex salad by adding avocado, black beans, tomato, cilantro, and cumin.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Protein: 5.6g
  • Carbohydrate: 35.9g
  • Cholesterol: 0mg
  • Iron: 2mg
  • Sodium: 371mg
  • Calories from fat: 15%
  • Fiber: 4.9g
  • Calcium: 33mg


  • 1 cup uncooked instant brown rice
  • 1/3 cup fat-free balsamic vinaigrette
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup diced peeled avocado
  • 1 cup chopped plum tomato
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained


  1. Cook rice according to package directions, omitting salt and fat.
  2. . Combine vinaigrette and next 3 ingredients in a medium bowl, stirring well with a whisk.
  3. . Combine rice, avocado, and next 4 ingredients in a large bowl. Add vinaigrette mixture, and toss gently.
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