Caribbean Black Bean-and-Rice Salad
Corn on the Cob with Chili Butter
Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 1 (10-oz) pkg diced mango
- 2 (15.5-oz) cans black beans, drained and rinsed
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ½ cup diced red onion
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Cook rice according to package directions. Fluff with a fork, and stir in remaining ingredients.
Side Dish Ingredients
- 6 ears corn
- 3 Tbsp butter, softened
- 1 tsp chili powder
- ½ tsp kosher salt
- 1 green onion, chopped
Side Dish Instructions
- Bring corn and salted water to cover to a boil; boil 10 to 15 minutes or until tender. Drain.
- Stir together butter, chili powder, salt, and green onion. Spread butter on hot corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
386
|
139
|
525
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 11 | 3 | 14 |
| Carb (g) | 46 | 19 | 65 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 531 | 221 | 752 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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