Vegetarian

Summer Salvage Corn, Bean, and Rice Salad is for Salad.

Summer Salvage Corn, Bean, and Rice Salad takes 15 minutes to prepare.

Summer Salvage Corn, Bean, and Rice Salad takes several minutes to cook.

Summer Salvage Corn, Bean, and Rice Salad makes 4 servings.

The ingredients for Summer Salvage Corn, Bean, and Rice Salad are:

1 cup of cooked brown rice at room temperature, short-grain preferred.
1 can (or 1.5 cups) cannellini beans
1/2 cup of shredded red cabbage, fresh
1/4 cup of diced red onion
1 very large or two medium fresh ripe tomatoes
2 cloves garlic
1 jalapeno peppers, seeded unless you like very spicy things
1 cup cooked summer squash or zucchini
2 steamed and peeled baby beets
1 ear fresh sweet corn, cut from the cob. (Canned or frozen my be substituted, of course)
5 sun dried tomatoes.
Juice of 1/2 lime
several leaves of basil, cilantro, or other fresh herb of your choice
1 tbsp extra virgin olive oil, preferably a nice fruity one.

Salt and/or pepper to taste.

Here is how you make Summer Salvage Corn, Bean, and Rice Salad:

Dice or shred everything into half-inch or smaller chunks. Mix it all together and taste to correct the seasoning. Serving Size: Makes four generous or eight side-dish servings.Number of Servings: 4Recipe submitted by SparkPeople user MATOCIQUALA.

The nutritional information for Summer Salvage Corn, Bean, and Rice Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 260.0

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 887.8 mg
• Total Carbs: 51.3 g
• Dietary Fiber: 9.9 g
• Protein: 10.3 g

The dietary needs meet for Summer Salvage Corn, Bean, and Rice Salad is Gluten Free