Yucatecan Rice Salad
Serving Size
3/4 cup
Servings
4
Prep Time
7 min
Cook Time
7 min
Ingredients
1/2 cup
1/8 teaspoon
1 (15-ounce) can
1/3 cup prechopped
3 (0.5-ounce) slices
1/4 cup chopped
1 tablespoon
Directions
- Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
- While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
- Serve with: Tomato-Avocado Wedges
Nutrition Information
| Sodium | 430 mg |
| Saturated fat | 1.8 g |
| Protein | 6.4 g |
| Polyunsaturated fat | 1.3 g |
| Monounsaturated fat | 4.9 g |
| Fiber | 4.1 g |
| Fat | 8.3 g |
| Cholesterol | 8 mg |
| Carbs | 20.9 g |
| Calories | 164 |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010