Recipe: Southwestern Salad

Thursday, March 31, 2011 | 0 comments »

By Team Beachbody

This salad isn't your traditional leafy variety—rather, it's a medley of flavorful ingredients that'll make your taste buds feel like they're cruising old Route 66 from Amarillo to the West Coast. To really let the flavors blend, you'll want to cover it and pop it in the fridge for at least an hour before you serve it.
  • 2 cups cooked brown rice
  • 1 15-oz. can black beans, drained and rinsed
  • 2 cups frozen whole-kernel corn, thawed
  • 1 large red bell pepper, cored, seeded, and chopped
  • 1 small onion, peeled and chopped
  • 1/4 cup white wine vinegar (or to taste)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 jalapeño chili, minced (or cayenne pepper to taste)
  • 1 tsp. mild chili powder
Combine all ingredients in a large serving bowl. Cover and chill before serving. Makes 6 to 8 servings.

Nutritional Information (per serving—1/8 of recipe):
Calories Protein Fiber Carbs Fat Total Saturated Fat
167 7 g 6 g 34 g 1 g 0 g