southwestern vegetable salad
Ingredients:
  • (1 cup) cooked brown rice
  • (1 cup) fresh corn kernels
  • (1 cup) zucchini, coarsely chopped
  • (1 cup) grated carrot
  • (1/2 cup) plum tomato, diced
  • (1/3 cup) red bell pepper, diced
  • (1/4 cup) green onions, chopped
  • (2 Tbsp.) red onion, diced
  • (2 Tbsp.) fresh cilantro, chopped
  • (1 Tbsp.) fresh lime juice
  • (1 Tbsp.) canola oil
  • (1 Tbsp.) pickled jalapeño peppers, seeded and
    minced
  • (1/2 tsp.) kosher salt
  • (1/2 tsp.) chili powder
  • (1/4 tsp.) freshly ground black pepper
  • (15 oz. can) black beans, rinsed and drained
Servings

6

Salad

Southwestern Vegetable Salad

A one-step salad loaded with tons of fresh veggies, brown rice, black beans and pickled jalapeño peppers.

Preparation Time

About 15 minutes (plus 1 hr chilling)

Cook Time

No cooking required

    Instructions

  1. 1In a large bowl, toss together all ingredients. Cover and refrigerate 1 hour. Serve and enjoy!

Nutritional Information

Serving Size: 1 cup



Amount Per Serving:

  • Calories 122
  • Total Fat 3.1 g
  • Total Carbohydrate 22.7 g
  • Protein 4.1 g
  • Cholesterol 0 mg
  • Sodium 359 mg
  • Fiber 4.5 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Fruit/Vegetable Salads

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.