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Santa Fe Salad

Healthycooking's picture
Ingredients
  Canola oil 1 1⁄3 Tablespoon (1 Teaspoon Plus 1 Tablespoon)
  Long grain white rice 1⁄2 Cup (8 tbs)
  Low sodium vegetable broth 3⁄4 Cup (12 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Lime 1
  Garlic 2 Clove (10 gm), minced (Small Cloves)
  Low sodium vegetable juice 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Hot pepper sauce 1 Dash
  Salt To Taste
  Ground black pepper To Taste
  Canned chickpeas 19 Ounce, drained, rinsed (1 Can)
  Frozen corn kernels 5 Ounce, thawed
  Frozen peas 5 Ounce, thawed
  Plum tomatoes 2 , chopped
  Chopped red onions 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 2 Tablespoon
Directions

Warm 1 teaspoon of the oil in a medium saucepan over medium heat.
Add the rice and stir to coat.
Cook, stirring, for 2 minutes.
Add the broth and water.
Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender.
Transfer to a large bowl.
Grate the rind of the lime into a small bowl.
Cut the lime in half and squeeze the juice into the bowl.
Discard the lime.
Whisk in the garlic, vegetable juice, cumin, red pepper, hot-pepper sauce, and the remaining 1 tablespoon oil.
Season with the salt and black pepper.
Pour over the rice.
Add the chickpeas, corn, peas, tomatoes, and onions.
Toss to combine.
Sprinkle with the cilantro (if using).
Serve warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy

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