Rating: 5 stars
6 Ratings
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  • 5 star values: 6

Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.

Becca Steinkamp, Bellingham, WA
This Story Originally Appeared On sunset.com

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Credit: Lara Hata

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes 5 cups; 4 or 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

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Nutrition Facts

247 calories; calories from fat 44%; protein 6.5g; fat 12g; saturated fat 1.7g; carbohydrates 32g; fiber 4.5g; sodium 164mg.
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