Corn, Rice & Black Bean Salad Recipe

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Corn, Rice & Black Bean Salad
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Ingredients:

Directions:

  1. Soak the black beans in water overnight, rinse well and cook in boiling water for about an hour.
  2. Combine the rice, water and salt in a small saucepan. Bring to the boil, cover and let simmer for 15-20 minutes, or until all of the water has been absorbed.
  3. Remove the husks from 2-3 cobs of corn then slice off the fresh kernels to make 2 cups.
  4. Combine the rice, beans, corn, onion, red pepper, jalapeno pepper and parsley. Mix well.
  5. Combine oil, vinegar, mustard and garlic in a small jar. Shake well to make dressing.
  6. Pour dressing over salad and toss to mix well.
  7. Salad can be refrigerated for up to a week and tastes better with every day of refrigeration.
  8. For a change, add different fresh herbs. The original recipe called for chives (instead of the onion), mint and basil as well as the parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1420.56 Kcal (5948 kJ)
Calories from fat 426.58 Kcal
% Daily Value*
Total Fat 47.4g 73%
Sodium 729.91mg 30%
Potassium 4320.44mg 92%
Total Carbs 200.69g 67%
Sugars 23.87g 95%
Dietary Fiber 46.34g 185%
Protein 55.37g 111%
Vitamin C 221.5mg 369%
Iron 13.8mg 77%
Calcium 366.5mg 37%
Amount Per 100 g
Calories 101.85 Kcal (426 kJ)
Calories from fat 30.59 Kcal
% Daily Value*
Total Fat 3.4g 73%
Sodium 52.33mg 30%
Potassium 309.78mg 92%
Total Carbs 14.39g 67%
Sugars 1.71g 95%
Dietary Fiber 3.32g 185%
Protein 3.97g 111%
Vitamin C 15.9mg 369%
Iron 1mg 77%
Calcium 26.3mg 37%

* 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

  • 31.6
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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