By Dale Trach
Tex-Mex Brown Rice Salad
2 steps
Prep:25minCook:40min
A nutritious and delicious summer salad.
For a more aromatic salad, use fragrant jasmine or basmati rice instead or regular brown rice. Use canned pinto beans instead of black beans if you prefer their somewhat milder taste. Use frozen corn kernels, thawed, instead of fresh. Use chopped green onion or parsley instead of cilantro if you don't care for the taste of that pungent herb.
Updated at: Wed, 16 Aug 2023 21:08:20 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories204.2 kcal (10%)
Total Fat6.6 g (9%)
Carbs30.5 g (12%)
Sugars4.9 g (5%)
Protein5.7 g (11%)
Sodium278.5 mg (14%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 cupsbrown rice
cooked
3 Tbspolive oil
¼ cuplime juice
freshly-squeezed
1 Tbsphoney
1 x 19 ozcan black beans
drained & rinsed
8cherry tomatoes
chopped
1 cupfresh corn kernels
½ cupcarrot
grated
¼ cupfresh cilantro
chopped
3green onions
finely chopped
1 tspchili powder
1 tspground cumin
salt
to taste
tabasco sauce
to taste
Instructions
Step 1
Place ingredients in a large bowl & gently toss to combine.
Bowl
Step 2
Cover & keep refrigerated until ready to serve. At least 30 to 40 minutes.
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