| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Rice dishes, Salads | 6 | servings | |
INGREDIENTS
| 2 | c | Cooked brown rice or other whole grain |
| 1 | cn | Black beans; drained & rinsed |
| 2 | c | Frozen corn kernels |
| 1 | Red bell pepper; chopped | |
| 1 | sm | Onion; chopped |
| 1/4 | c | White wine vinegar; or to taste |
| 1/4 | c | Cilantro; chopped |
| 1 | Jalapeno pepper; minced or cayenne to taste | |
| 1 | ts | Chili powder |
INSTRUCTIONS
Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for 1 hour before serving. This salad keeps for days. ~Per printed recipe~ Calories: 162 Total Fat: 1 gram Dietary Fiber: 6 grams WW Points: 2.62 Recipe by: May 4th issue of Woman's World Magazine Posted to fatfree digest by "Joy's Diner" <joysdiner@hotmail.com> on Sep 10, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”