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 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. Pour rice in a large bowl; fluff with a fork, and stir in remaining ingredients.
Side Dish Ingredients
- 6 ears frozen corn
- 3 Tbsp vegan butter, softened
- 1 tsp chili powder
- ½ tsp salt
- 2 green onions, 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 onions. Spread butter on hot corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
401
|
136
|
537
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 2 | 5 | 7 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 60 | 20 | 80 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 552 | 258 | 810 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
