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Speedy Mexicali Rice And Black Bean Salad

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  Cooked basmati rice 2 Cup (32 tbs)
  Canned black beans 19 Ounce, drained, rinsed (One 540 Milliliter Can)
  Cooked corn kernels 1 Cup (16 tbs)
  Red bell pepper 1 , diced
  Green onions 4 , chopped
  Light sour cream 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Freshly squeezed lime juice/Lemon juice 4 Teaspoon
  Dried oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Chopped fresh coriander/Parsley 1⁄2 Cup (8 tbs)

1. Salad: In a large serving bowl, combine rice, black beans, corn, red pepper and green onions.
2. Dressing: In a bowl, combine sour cream, olive oil, lime juice, oregano, cumin and hot pepper sauce. Pour over rice mixture; toss well. Cover and refrigerate for up to 8 hours. Stir in coriander just before serving

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2162 Calories from Fat 429

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 12.2 g61.1%

Trans Fat 0 g

Cholesterol 40.3 mg13.4%

Sodium 1995.6 mg83.2%

Total Carbohydrates 356 g118.6%

Dietary Fiber 68.2 g273%

Sugars 12.1 g

Protein 69 g138.8%

Vitamin A 162.8% Vitamin C 332.8%

Calcium 103.5% Iron 82.1%

*Based on a 2000 Calorie diet

Speedy Mexicali Rice And Black Bean Salad Recipe