| 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.”