Yucatecan Rice Salad

Yucatecan Rice Salad
Serving Size
3/4 cup
Servings
4
Prep Time
7 min
Cook Time
7 min
Health Benefit
Low Fat
Ingredients
1/2 cup
water
1/8 teaspoon
turmeric
1/2 cup
instant whole-grain brown rice (such as Minute)
1 (15-ounce) can
black beans, drained and rinsed
1/2 cup
jalapeño-stuffed green olives, coarsely chopped (about 11 olives)
1/3 cup prechopped
red onion
3 (0.5-ounce) slices
reduced-fat Monterey Jack cheese with jalapeño peppers, cut into 1/2-inch squares
1/4 cup chopped
fresh cilantro
1 tablespoon
extra virgin olive oil
Directions
  1. Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
  2. While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
  3. Serve with: Tomato-Avocado Wedges
Recipe Nutrition
Calories
164
Fat
8.3
Saturated fat
1.8
Monounsaturated fat
4.9
Polyunsaturated fat
1.3
Protein
6.4
Carbs
20.9
Fiber
4.1
Cholesterol
8
Sodium
430

Related articles