Rice Vegetable Salad Recipe

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Ingredients:

Serving

1/2 cup uncooked basmati rice
1 can (15 oz) black beans, rinsed and drained
2 medium carrots, finely chopped
3/4 cup fresh or frozen corn, thawed
3/4 cup chopped tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tbsp finely chopped red onion
1/4 cup lime juice
1/4 cup olive oil
1 tsp ground cumin
1/8 tsp salt
1/8 tsp pepper

Directions:

Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.
In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat. Yield: 5 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.9 Kcal (1159 kJ)
Calories from fat	146.07 Kcal
		% Daily Value*
Total Fat	16.23g	25%
Cholesterol	12.78mg	4%
Sodium	304.98mg	13%
Potassium	331.81mg	7%
Total Carbs	28.91g	10%
Sugars	5.79g	23%
Dietary Fiber	2.76g	11%
Protein	5.54g	11%
Vitamin C	13.7mg	23%
Vitamin A	0.2mg	8%
Iron	10.9mg	61%
Calcium	49.1mg	5%

Amount Per 100 g
Calories	187.16 Kcal (784 kJ)
Calories from fat	98.73 Kcal
		% Daily Value*
Total Fat	10.97g	25%
Cholesterol	8.64mg	4%
Sodium	206.14mg	13%
Potassium	224.27mg	7%
Total Carbs	19.54g	10%
Sugars	3.91g	23%
Dietary Fiber	1.86g	11%
Protein	3.74g	11%
Vitamin C	9.3mg	23%
Vitamin A	0.2mg	8%
Iron	7.4mg	61%
Calcium	33.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.3

Points
8

PointsPlus

Good Points

saturated fat free,
low cholesterol

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