This sald is hearty enough to be a main course, alongside a green salad. Or offer it as a side dish with grilled chicken or fish.
1. In a small bowl, stir together lime juice, oil, sals, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.
2. Pour lime-jice mixture over rice mixture and stir will to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.
3. Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro, if desired, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 222 | ||
Calories from Fat: 165 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.1mg | 3 % | |
Potassium 534.1mg | 14 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 10.2g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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