Enjoy this easy to assemble rice and black bean salad with your favorite grilled or broiled fish, chicken, pork or lean beef dish. For quick preparation, use pouches of 90-second microwavable rice, or cook parboiled rice, which is ready in 10 minutes.
Ingredients:
- 1 tbsp chili powder
- 2 tsp cumin
- Juice of 1 large lemon
- 1 tbsp olive oil
- 2 cups cooked rice
- 1 15-ounce can less sodium black beans
- 1 cup frozen sweet corn, thawed
- 1 jalapeno or Serrano pepper, finely chopped
- 1/4 cup freshly chopped cilantro
Preparation:
Combine chili powder, cumin, lemon and olive oil. In a medium bowl, combine rice, black beans, jalapeno and cilantro. Pour dressing over rice and bean mixture and toss.
Serve 4-6 as a side dish
Per Serving (if for 4 people): Calories 270, Calories from Fat 45, Total Fat 5g (sat 0.8g), Cholesterol 0mg, Sodium 229mg, Carbohydrate 47.9g, Fiber 8.8g, Protein 8.4g
Per Serving if for 6: Calories 180, Calories from Fat 30, Total Fat 3.3g (sat 0.5g), Cholesterol 0mg, Carbohydrate 153mg, Sodium 153mg, Carbohydrate 31.9g, Fiber 5,9g, Protein 5.6g
