Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 2

This Black Bean, Rice, and Sweet Corn Salad recipe is the perfect summer side. One online reviewer describes this healthy dish as  "delicious, easy, and flavorful."

Joanne Weir
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
8 servings (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water and 1/2 teaspoon salt in a large, heavy saucepan; bring to a boil. Add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.

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  • Combine remaining 1/2 teaspoon salt, juice, oil, pepper, and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.

Nutrition Facts

111 calories; calories from fat 30%; fat 3.7g; saturated fat 0.5g; mono fat 2.6g; poly fat 0.5g; protein 2.8g; carbohydrates 18.5g; fiber 2.2g; cholesterol 0mg; iron 1.1mg; sodium 387mg; calcium 16mg.
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