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
