Recipe Details
Ingredients
-
⅔cupuncooked white rice
-
1 ⅓cupswater
-
¾cupblack beans, drained and rinsed
-
1largetomato, seeded and diced
-
¾cupshredded Cheddar cheese
-
⅓cupsliced green onions
-
⅓cupvegetable oil
-
¼cupvinegar
-
1tablespoondiced jalapeno peppers
-
½teaspoonwhite sugar
-
salt to taste
-
1avocado – peeled, pitted and diced
Cooking Directions
-
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
-
In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
-
In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories334 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 6g |
29% |
| Cholesterol 15mg |
5% |
| Sodium 232mg |
10% |
| Total Carbohydrate 27g |
10% |
| Dietary Fiber 5g |
18% |
| Total Sugars 2g |
|
| Protein 8g |
16% |
| Vitamin C 9mg |
10% |
| Calcium 130mg |
10% |
| Iron 2mg |
10% |
| Potassium 381mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
