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Rice and Bean Salad

Rice, beans, and veggies brightened with a citrus dressing make a fun and flavorful salad.

Servings

20 minutes

Total Time

$1.25

Cost per serving *

Temperature:	N/A
Serving size:	3/4 cup
Prep time:	20 minutes
Cook time:	N/A
Total time:	20 minutes
Equipment:	Cutting board Large bowl
Utensils:	Knife Mixing spoon Whisk or fork Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

1 cup brown rice, cooked and cooled

1 medium tomato, chopped

2 medium carrots, grated

2 tablespoons onion, finely chopped

1 1/4 cups frozen corn OR 1 15 ounce can no salt added corn, drained and rinsed

1 green bell pepper, diced

1 15 ounce can no salt added black beans, drained and rinsed

1/4 cup lime juice

1/4 cup olive oil OR vegetable oil

1/2 teaspoon salt (optional)

1/2 teaspoon black pepper

Instructions

Before you begin wash your hands, surfaces, utensils, and vegetables.
Using a fork or whisk, mix together lime juice, oil, black pepper, and salt (if using), in a large bowl.
Add remaining ingredients to the dressing and stir to combine.
Refrigerate at least 30 minutes before serving to let flavors blend.

Tips

Add color and flavor with 1 teaspoon cumin and 1 tablespoon dried parsley or 3 tablespoons fresh parsley (minced).
Use as a side dish, pita or tortilla filling, dip for tortilla chips, or filling for a lettuce wrap.
Add 1 cup of cooked meat, chicken, or fish for added protein.

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Ingredients