Rice Vegetable Salad
Packed with vegetables, this dish has a touch of Indian flavor. “I first had it at a party and loved the bright look and taste.” It’s a cinch to double, too! —Sandy Heley, Grand Junction, Colorado
Ingredients
- 1/2 cup uncooked basmati rice
- 1 can (15 ounces) black beans, rinsed and drained
- 2 medium carrots, finely chopped
- 3/4 cup fresh or frozen corn, thawed
- 3/4 cup chopped tomatoes
- 1/4 cup minced fresh cilantro
- 1/4 cup minced fresh parsley
- 2 tablespoons finely chopped red onion
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Reviews
My family found this very tasty
This salad was easy to make and very good. The Basmati rice is a little pricey to purchace and would suggest using regular instant rice or uncooked long grain rice such as Uncle Ben's.