Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Black Bean & Rice Salad with Roasted Red Peppers & Corn

Hey there readers! I hope you are having a nice start to your week. I was able to get a lot prepared for going back to work tomorrow. I don’t know who enjoys their summers more; the students or the teachers Smile

Tonight’s dinner came from this cookbook:

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Here are the ingredients you’ll need to make 4 servings:

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  • 1 cup raw brown rice (about 3 cups cooked)
  • 16 oz. black beans
  • 16 oz. can of corn (I used frozen corn)
  • 6 oz. jar of roasted red bell peppers
  • 2 scallions
  • 2 tablespoons of freshly squeezed lime juice
  • 1/2 teaspoon of salt
  • 1/8 cup olive oil
  • 2 tablespoons fresh parsley

Cook rice according to package.

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While rice is cooking, rinse and drain black beans & corn.

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Drain and chop red bell peppers. 

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Mince the scallions.

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Place the beans, corn, red bell peppers, and scallions in a large bowl and set aside.

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In a small bowl, combine the lime juice and salt. Whisk in the olive oil.

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Add the rice to the veggies and pour the dressing onto the rice salad. Toss lightly to coat. Sprinkle with parsley. Enjoy!

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Nutrition information: Each serving has 385 calories and tons of yumminess!

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3 Comments

  1. This looks awesome! I just wish my husband would be more open to less meat!
    How have you gotten your husband to be more open to vegetarian dishes?

    And… definately teachers!

  2. I love black beans. Here is a simple version from my husband’s family:
    1 can of black beans drained
    1 can of salsa
    frozen corn (cooked)
    cilantro
    Mix together…
    That’s it!
    It’s great when grilling.

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