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Related recipes: Beans and Grains, Chile Peppers, Citrus, Corn, Dairy-Free, Easy, Egg-Free, Herbs, High Fiber, Low-Sugar, Main Dishes, Mexican, Onions, Rice, Side Dishes, Soy-Free, Summer, Vegan, Vegetarian, Wheat-Free
Add these dishes to make a full meal:
A south of the border blend of textures and flavors. Serve hot as a main dish or side dish with grilled meat or chicken.
Yield: 6 servings
6 cups (1.2kg) brown rice, cooked
1 2/3 cups (425g) black beans, (one 15-ounce can), rinsed and drained
1 2/3 cups (425g) corn, (one 15-ounce can), drained
4 fresh tomatoes, diced
1/2 cup (90g) red onion, chopped
1/2 cup (20g) cilantro, chopped
1 jalapeno chile pepper, seeded and diced
2 Tbs (30mL) fresh lime juice
1 Tbs (15mL) olive oil
1/2 tsp (3g) salt
1/4 tsp (1g) freshly ground black pepper
2 dashs hot sauce
Cook brown rice.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper, and hot sauce.
To serve, place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
