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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.

Featured
Ingredients

What goes in Rice and Bean Salad?

Black Beans

Chopped Tomatoes

Bell Pepper

Carrots

Frozen Corn

Nutritional Information
(Per Serving)

CALORIES

220

TOTAL FAT

10g

SODIUM

400mg

TOTAL CARBS

30g

PROTEIN

See complete nutrition facts >>

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