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Ингредиенты
- 1 c. long-grain rice
- 1Â 1/2 c. fresh corn kernels
- Â Â (from about 2 ears)
- 2 Tbsp. red wine vinegar
- 1 x garlic clove pressed
- 2/3 c. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 can pinto beans - (15 1/2 ounce) rinsed, liquid removed
- 2 c. halved cherry tomatoes
- 4 x green onions minced
- 1 x red bell pepper minced
- 2 Tbsp. minced fresh oregano
Инструкции
- Bring 2 c. salted water to boil in heavy medium saucepan. Add in rice; reduce heat to low, cover, and cook till rice is tender and water is absorbed, about 20 min. Stir in corn. Remove from heat and let stand, covered, 5 min. Transfer rice with corn to strainer. Rinse with water to cold. Drain.
- Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add in rice mix, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 min to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- This recipe yields 6 to 8 servings.
- Comments: Familiar sides meet in a fresh, colorful salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 432 | |
| Calories from Fat 223 | 52% |
| Total Fat 25.25g | 32% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 229mg | 10% |
| Potassium 471mg | 13% |
| Total Carbs 45.5g | 12% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.18g | 2% |
| Protein 7.43g | 12% |
