Nutritional Info

Nutrition Facts

Serving Size 1 (152g)

Calories 235
Calories from Fat 46 (19%)
Amount Per Serving %DIV
Total Fat 5.1g 8%
Saturated Fat 1.3g 7%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 38.3mg 13%
Sodium 266.5mg 12%
Potassium 164.4mg 3%
Total Carbohydrate 31g 10%
Dietary Fiber 1.5g 6%
Sugars 10.1g
Protein 14.4g 29%

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Syndicate content
Recipe Description
The yellow rice combined with colorful vegetables gives this salad a festive look.
Prep time
35 min
Cook time
20 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  pepper, freshly ground
1/4 Teaspoon(t)  cumin, ground
1/8 Tablespoon(T)  tabasco sauce
1 1/2 Tablespoon(T)  extra virgin olive oil
1 Tablespoon(T)  lemon juice
3 Tablespoon(T)  fresh lime juice
1 Tablespoon(T)  fresh cilantro, chopped
2 Tablespoon(T)  fresh parsley, chopped
8   cherry tomatoes, halved
1/2   green bell pepper, diced
4   scallions, sliced
1   roasted red bell pepper, diced
2 Cup(c)  cooked black beans, drained and rinsed
1 Cup(c)  white rice
1 Clove(clv)  garlic, crushed
1 Teaspoon(t)  kosher salt, divided
1 Teaspoon(t)  turmeric, ground
2 Cup(c)  water


Bring the water, turmeric, 1 1/2 teaspoon of the salt, and the garlic to a boil. Reduce to a simmer. Add the rice, cover, and cook for 15 minutes. Fluff with a fork, remove the garlic, and let stand, uncovered, until it reaches room temperature. Combine the beans, roasted pepper, scallions, bell pepper, tomatoes and herbs in a bowl. Stir in the cooled rice. Whisk together the lime and lemon juices, oil, Tabasco, cumin, ground pepper and remaining 1/2 teaspoon of salt. Pour over the salad and toss to coat.

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