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Confetti Rice Salad
At a Glance
Course : Lunch, Salad, Side Dish
Special : Low Fat, Vegetarian
Type of Prep : Assemble, Boil, Chill
Cuisine : Southern, Tex-Mex
Occasion : Cookout, Family Dinner, July 4th, Labor/Memorial Day, Picnic, Potluck, Shower, Spring, Summer
 
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Confetti Rice Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This is a colorful rice salad to serve at your next picnic or cookout. Pack any leftovers for a lunch time salad. Try whole grain rice for a nuttier flavor and an extra boost of fiber.

INGREDIENTS:

  • 2 cups cooked rice
  • 1 cup frozen sweet corn, thawed
  • 1 cup reduced sodium, canned black beans, rinsed and drained
  • 1/2 red pepper, diced
  • 1 bunch scallions, chopped
  • 1/4 cup chopped parsley
  • .
  • Dressing:
  • 1/4 cup white wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp cumin

PREPARATION:

Place cooked rice in a shallow dish and refrigerate until cool. When cool, combine with sweet corn, black beans, red pepper, scallions and parsley.

Whisk vinegar oil and oil together, or place ingredients in screw top jar and shake vigorously until blended. Pour over rice salad and stir well to combine. Chill until ready to serve.

Serves 6-8

Per Serving: Calories 144, Calories from Fat 23, Total Fat 2.7g (Sat 0.3). Cholesterol 0mg, Sodium 66mg, Carbohydrate 26.7g, Fiber 3g, Protein 3.8g

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