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Receta Southwestern Rice And Black Bean Salad
by Global Cookbook

Southwestern Rice And Black Bean Salad
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Ingredientes

  • 2 c. cooked long-grain white or possibly brown rice
  • 1 1/2 c. fresh cooked or possibly canned liquid removed corn
  •     kernels
  • 15 ounce canned black beans, rinsed and liquid removed
  • 4 x scallions, minced
  • 2 lrg tomatoes, diced
  • 1 med cucumber, diced
  • 1 lrg jalapeno pepper
  •     seeded and chopped, (optional)
  • 2 Tbsp. vegetable oil
  • 2 x limes, Juice of
  • 2 Tbsp. minced fresh cilantro
  • 2 tsp dry oregano
  • 1 tsp grnd cumin
  • 1/2 tsp freshly grnd pepper
  • 1/2 tsp salt

Direcciones

  1. 4 SERVINGS DAIRY-FREE
  2. Rice has a real affinity for the vibrant flavors of cilantro, lime and cumin.
  3. This dish makes a fantastic accompaniment to the fajitas.
  4. In large bowl, combine all ingredients; mix gently but thoroughly. Cover and refrigeratefor at least 15 min to allow flavors to blend. (Can be prepared up to 2 days ahead. Bring to room temperature before serving.) Just before serving, fluff salad with fork.