Black Bean, Corn and Rice Salad

Fresh cilantro jump-starts the flavor of this robust, super-quick salad.

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  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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