Rice Vegetable Salad Recipe
Recipe By Taste Of Home
Packed with vegetables, this dish has a touch of Indian flavor. “I first had it at a party and loved the bright look and taste. ” It’s a cinch to double, too! —Sandy Heley, Grand Junction, Colorado.
4.7
14 Rating -
Rate
Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Rice Vegetable Salad Recipe
- 1/10 cup Uncooked basmati rice
- 1/5 can Black beans, rinsed and drained
- 0.40 Medium carrots, finely chopped
- 0.15 cup Fresh or frozen corn, thawed
- 0.15 cup Chopped Tomatoes
- 1/20 cup Minced fresh cilantro
- 1/20 cup Minced Fresh Parsley
- 0.40 tablespoon Finely chopped red onion
- 1/20 cup Lime juice
- 1/20 cup Olive oil
- 1/5 teaspoon Ground Cumin
- 0.03 teaspoon Salt
- 0.03 teaspoon Pepper
Nutrition
value
value
237
calories per serving
14 g Fat4 g Protein24 g Carbs6 g FiberOther
Current Totals
- Fat14g
- Protein4g
- Carbs24g
- Fiber6g
MacroNutrients
- Carbs24g
- Protein4g
- Fiber6g
Fats
- Fat14g
Vitamins & Minerals
- Calcium85mg
- Iron2mg
- Vitamin A1577mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B951mcg
- Vitamin B120mcg
- Vitamin C30mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium39mg
- Manganese< 1mg
- Phosphorus52mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home