Bean, Rice and Corn Salad

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Bean, Rice and Corn Salad

Bean, Rice and Corn Salad


Ingredients

Scale
  • 3 cups white pea beans, soaked and cooked or canned, no salt added drained and rinsed (750 mL)
  • 1 cup cooked brown rice (250 mL)
  • 1 cup frozen corn, cooked (250 mL)
  • 1 sweet red pepper, diced
  • 1 stalk celery, diced
  • 1/2 red onion, diced
  • 1 small jalapeno, minced (optional)
  • 1/2 cup chopped cilantro (125 mL)

Vinaigrette:

  • Juice of 2 limes
  • 1/4 cup Canola oil (50 mL)
  • 1 tbsp chili powder (15 mL)
  • 1 tsp cumin

Instructions

In a large bowl, combine all salad ingredients. Set aside.

To make the vinaigrette, combine the lime juice, canola oil, chili powder and cumin in a small jar with a tight-fitting lid. Shake well.

Toss salad with dressing. Season with salt and pepper to taste. Garnish with additional cilantro and cherry tomatoes if desired.



Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 225
  • Sugar: 2 g
  • Sodium: 34 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 0 g