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Southwestern Brown Rice Salad
VEGGIES SAVE THE DAY16Ingredients
20Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown rice (cooked according to package directions, cooled, about 3 cups cooked)
- 1 can kidney beans (15 ounces rinsed and drained, 1 1/2 cups)
- 1 can corn (15 ounces drained, or use 1 1/2 cups fresh or frozen defrosted)
- 1 cup cherry tomatoes (quartered)
- 1 avocado (diced)
- 3 Tbsp. lime juice
- 1 Tbsp. olive oil (optional)
- 1/2 tsp. ground cumin
- 1/4 tsp. chili powder
- salt (to taste)
- pepper (to taste)
- chopped cilantro
- pickled jalapenos
- green onions (or red)
- sliced black olives
- vegetables (your favorite)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium1000mg29% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber10g40% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C100% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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