Rice, Black Bean, and Corn Salad
It makes four servings
1 cup cold cooked brown rice.
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1/3 cup canned black beans, rinsed and drained
1 stalk of celery, chopped
1/2 red onion, finely chopped
2 Tablespoons vinegar
1 1/2 Tablesoons fresh lime juice
1 Tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced (wear gloves to avoid irritation)
1.) In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapano.
2.) in a small bowl, whisk the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat.
Refrigerate, covered, until the flavors are blended, at least 1 hour.
Serving size (one cup): 119 Cal, 4 g fat, 1g sat fat, 0 mg chol, 197 mg sod, 19 g Carb, 3 g Fiber, 3 g Prot, 21 mg Calc. (Points 2) Weight watchers cook book.
