| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Main dish, Side dish, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked brown rice; cooled |
| 1 |
c |
Canned black beans OR- canned pinto beans rinsed and drained |
| 8 3/4 |
oz |
Canned whole kernel corn drained |
| 2 |
tb |
Minced onion |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Snipped fresh cilantro |
| 1 |
|
Jalapeno pepper; minced |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine rice, beans, corn and onion in medium bowl. Whisk remaining
ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so
flavors will blend. Stir before serving.
Each serving provides:
* 316 calories
* 11.1 g. protein
* 8.0 g. fat
* 53.4 g. carbohydrate
* 697 mg. sodium
* 0 mg. cholesterol
Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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