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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

Serving size:	3/4 cup
Prep time:	20 minutes
Total time:	20 minutes
Equipment:	Cutting board Large bowl
Utensils:	Knife Mixing spoon Whisk or fork

Ingredients

1 cup cooked, cooled brown rice

1 medium tomato, chopped

2 medium carrots, chopped or grated

2 tablespoons onion, finely chopped

1 cup frozen corn OR 1 can no salt added corn, drained and rinsed

1 green bell pepper, diced

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

1/4 cup lime juice

1/4 cup olive or vegetable oil

1/2 teaspoon salt (optional)

1/2 teaspoon ground black pepper

Before you begin wash your hands, surfaces, utensils, and vegetables.
Using a fork or whisk, whisk together lime juice, oil, salt (if using) and pepper 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.

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