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