Black Bean, Rice, and Veggie Salad

Name: Black Bean, Rice, and Veggie Salad
Prep time: 25 min
Cook time: 25 min
Yield: 5 servings
Ingredients: 1 1/2 cups cooked basmati rice, cooled; 1 can (15 oz.) black beans, rinsed and drained; 1 cup finely diced carrots; 1/4 cup minced fresh cilantro; 3/4 cup raw corn kernels; 1 teaspoon ground cumin; 1/4 cup lime juice; 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped red onion; 1/4 cup minced Italian parsley; Salt and pepper; 3/4 cup finely chopped tomato

Prep: 25 min

Ready: 25 min

Servings: 5 servings

Calories: 272.88

Ingredients

1 1 can (15 oz.) black beans, rinsed and drained
2 1 cup finely diced carrots
3 1 1/2 cups cooked basmati rice, cooled
4 3/4 cup raw corn kernels
5 1/4 cup minced fresh cilantro
6 1 teaspoon ground cumin
7 1/4 cup lime juice
8 1/4 cup extra-virgin olive oil
9 1/4 cup minced Italian parsley
10 2 tablespoons finely chopped red onion
11 Salt and pepper
12 3/4 cup finely chopped tomato

Directions

1
In a serving bowl, stir olive oil, lime juice, and cumin to blend.
2
Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Nutrition per serving

272.88 Calories

36.06g Carbs

7.67g Protein

11.72g Fat

Allergens

milk egg tree nuts wheat soy peanuts sesame

Black Bean, Rice, and Veggie Salad

Directions

Nutrition per serving

Tags

Allergens