Mel's Kitchen Cafe · by Mel★ 4.5 (32)
Confetti Rice and Bean Salad
NUTRITION · PER SERVING135M COOK
CAL 21%·PRO 28%
CARBS 63G60% OF CAL
10G FIBER2G ADDED5G INTRINSIC46G OTHER7G TOTAL SUGAR
FAT 14G30% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of rice and beans with corn, fresh herbs, and a tangy vinaigrette. A versatile, plant-based side dish that works well at picnics and potlucks.
sideamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cooked rice (cooled to room temperature (see note))
- 1 (15-ounce) can kidney beans (rinsed and drained)
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 1/2 cups frozen corn (thawed (or same amount fresh corn kernels))
- 4 green onions (white and green parts thinly sliced)
- 1 red pepper (seeded, cored and diced)
- 1/4 cup minced fresh cilantro
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 clove garlic (minced)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 135M
CAL 21%·PRO 28%
CARBS 63G60% OF CAL
10G FIBER2G ADDED5G INTRINSIC46G OTHER7G TOTAL SUGAR
FAT 14G30% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 15m
- Sodium
- 900mg
- Total sugar
- 7g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 135M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.