Confetti Rice Salad


6 servings


  • 1 cup long-grain white rice
  • 1 teaspoon whole cumin seeds
  • 1 clove garlic, crushed and peeled
  • 1 small orange bell pepper, finely chopped (1 cup)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 large tomato, chopped (1 1/2 cups)
  • 1 cup fresh or frozen corn kernels
  • 2/3 cup chopped green onions (1 bunch)
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 1/2 cup sunflower seeds, optional
  • 1/2 avocado, diced, optional

Preparation: Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover, and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover, and cool rice in pan.
Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper. Fold in sunflower seeds and avocado, if desired. Serve at room temperature.


Amount Per Serving

Cals: 291 From Fat: na

Total Fat: 8g

Cholesterol: 0mg

Sodium: 365mg

Total Carb: 48g

Dietary Fiber: 7g

Sugars: 4g

Protein: 8g