Tuesday, April 8, 2014

Southwestern Salad

I came across this recipe through the Beachbody Website around Super Bowl time.  I posted in on my LIKE page because it looked so good but I never had a chance to make it, mainly because I forgot about it! I decided to give it a try for lunch today and it was delicious!  The recipe makes 8 one cup servings, which is perfect for either dinner for the family or lunch for the week!

Clean Eating Recipe, Southwestern Salad
  • 2 cups cooked brown rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 cups frozen whole-kernel corn, thawed
  • 1 medium tomato, finely chopped
  • 2 green onions, finely chopped (I didn't have any so I used about 3/4 cup chopped sweet onion)
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 1/4 cup White Wine Vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1 medium jalapeno, finely chopped (or cayenne pepper to taste)
  • 1 tsp. mild chili powder


Combine all ingredients in a large bowl and mix well.  For best flavor, cover and refrigerate for at least an hour before serving.

Options:  You can eat as is or you can serve over lettuce/spinach.  

Nutritional Information (per serving):
Calories: 157
Sodium: 159 mg
Protein: 5g
Fat 4g
Carbs 26g
Saturate Fat 1g
Fiber: 5g
Cholesterol: 0mg
Sugar: 2g

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