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Black Bean, Corn and Rice Salad

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  • 15 min prep time
  • 15 min total time
  • 9 ingredients
  • 6 servings
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Fresh cilantro jump-starts the flavor of this robust, super-quick salad.

Ingredients

1/2
cup uncooked instant white rice
1/2
cup water
2
tablespoons chopped fresh cilantro
1/8
teaspoon salt
3
tablespoons chili sauce
2
teaspoons olive oil
1
teaspoon lime juice
1
(15-oz.) can black beans, drained, rinsed
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

Steps

  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, combine 1 tablespoon of the cilantro, salt, chili sauce, oil and lime juice; blend well.
  • 3 In large bowl, combine cooked rice, black beans and corn. Add chili sauce mixture; toss well. Sprinkle with remaining 1 tablespoon cilantro.
  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, combine 1 tablespoon of the cilantro, salt, chili sauce, oil and lime juice; blend well.
  • 3 In large bowl, combine cooked rice, black beans and corn. Add chili sauce mixture; toss well. Sprinkle with remaining 1 tablespoon cilantro.

Expert Tips

Replacing dried beans with their canned counterparts saves two to three hours in cooking time. Convenience comes with a cost though, extra sodium. Placing beans in a colander and rinsing them with water reduces sodium by one-quarter to one-third. This simple step also gives canned beans a fresher flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
150
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
450mg
19%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
16%
Sugars
5g
5%
Protein
6g
6%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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