Santa fe salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked brown rice; cooled |
| 1 | cup | Canned black beans OR- canned pinto beans rinsed and drained |
| 8¾ | ounce | Canned whole kernel corn drained |
| 2 | tablespoons | Minced onion |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Snipped fresh cilantro |
| 1 | Jalapeno pepper; minced | |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Salt |
Directions
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 * 11⅒ g. protein * 8.0 g. fat * 53⅖ 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