Ingredients and Weight:
- 2 cups cooked jasmine rice
- 1 cup cooked black beans, rinsed and drained
- 1 cup cooked corn kernels
- 1 cup chopped red bell pepper
- 1 cup chopped scallions
- 1/2 cup chopped cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh jalapeño pepper
- 1 avocado, diced
- 1 lime, juiced
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
As per the cooking time of the ingredients (rice, beans, corn)
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Combine all the ingredients in a large bowl.
- Drizzle with lime juice and season with salt and black pepper to taste.
- Toss to combine and serve immediately or chill for later.
Nutritional Information:
- Calories: 250 per serving
- Fat: 6g
- Protein: 12g
- Carbohydrates: 40g
- Fiber: 6g
Dish Characteristics:
- Vibrant and colorful
- Refreshing and satisfying
- Savory and spicy
- Easy to prepare and customizable
User Comments:
- "This salad is perfect for a summer party or a potluck!" - Sarah
- "I love the combination of flavors and textures in this salad." - Emily
- "This is a great way to use up leftover rice and beans." - John
Special Precautions and Tips:
- If you don't have fresh jalapeño pepper, you can use 1/4 teaspoon of dried jalapeño powder.
- For a spicier salad, add more jalapeño pepper to taste.
- You can also add other ingredients to this salad, such as chopped tomatoes, shredded cheese, or diced cooked chicken.
- If you are preparing the salad ahead of time, do not add the avocado until just before serving.
