Brown Rice Salad with Black Beans and Corn
side dishes
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POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
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| Thanks to instant brown rice, this Tex-Mex side dish comes together fast — great for warm-weather cookouts. Cut back on the jalapeño for less heat. |
Ingredients
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1 cup(s) instant brown rice
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15 oz canned black beans, rinsed and drained
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1 cup(s) frozen corn kernels, thawed
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1/4 cup(s) scallion(s), chopped
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2 Tbsp cilantro, fresh, chopped
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2 tsp jalapeño pepper(s), pickled, minced, or less to taste
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1 Tbsp fresh lime juice
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1 tsp lime zest, finely grated
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1/4 tsp table salt, or to taste
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1/4 tsp black pepper, freshly ground, or to taste
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1 medium lime(s), quartered
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Instructions
- Cook rice according to package directions.
- While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.
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