Bean and Rice Salad Recipe

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Ingredients:

Serving

3 cups cooked white rice, cooled
1 (16 oz) can kidney beans, drained
1 1/2 cups frozen corn kernels (i sometimes use canned)
4 -5 chopped green onions
1/4 cup pickled jalapeno pepper (diced )
1/3 cup light olive oil
2 tbsp fresh lime juice
1 tbsp cider vinegar
1 tbsp brown sugar
1 tsp chili powder
1 tsp salt
1 tsp cumin

Directions:

In large bowl mix rice, beans corn, green onion, and jalapenos.
In small bowl mix remaining ingredients until sugar is dissolved. Toss together and let stand at room temperature 4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.38 Kcal (1651 kJ)
Calories from fat	93.31 Kcal
		% Daily Value*
Total Fat	10.37g	16%
Sodium	308.24mg	13%
Potassium	182.17mg	4%
Total Carbs	67.78g	23%
Sugars	2.66g	11%
Dietary Fiber	2.1g	8%
Protein	6.65g	13%
Vitamin C	5.4mg	9%
Iron	3.3mg	18%
Calcium	19.2mg	2%

Amount Per 100 g
Calories	302.99 Kcal (1269 kJ)
Calories from fat	71.69 Kcal
		% Daily Value*
Total Fat	7.97g	16%
Sodium	236.81mg	13%
Potassium	139.96mg	4%
Total Carbs	52.07g	23%
Sugars	2.04g	11%
Dietary Fiber	1.62g	8%
Protein	5.11g	13%
Vitamin C	4.2mg	9%
Iron	2.5mg	18%
Calcium	14.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.3

Points
10

PointsPlus

Good Points

saturated fat free,
cholesterol free

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