Rice, Veggie, and Black Bean Salad
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Family-Friendly, Easy Recipes & Mostly Vegan Desserts. Gluten-Free Friendly Baking, Allergen Friendl · by Jillian Glenn★ 4.0 (4)

Rice, Veggie, and Black Bean Salad

NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 13%
CARBS 27G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC18G OTHER3G TOTAL SUGAR
FAT 4G15% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick wild rice and black bean salad with bell peppers, corn, and a lime-cilantro dressing. Bright and herbaceous, it works as a side, over greens, stuffed in tacos, or as a light vegetarian main.

sidemexicansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cup cooked wild rice
  • 1 1/2 cup canned black beans, rinsed and drained
  • 1 cup diced bell peppers
  • 1 cup pico de gallo
  • 1 cup corn
  • 2 tbsp freshly chopped green onion
  • 2 tbsp freshly chopped cilantro
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp lemon or lime juice
  • 1/2 tbsp agave or maple syrup
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
PREP
10M
SODIUM
242MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.