Ingredients:

2½ cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
½ cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh cilantro leaves or 1½ teaspoons dried cilantro
1½ teaspoons Morton® Season-All® Seasoned Salt
1 teaspoon chili powder
1 teaspoon fresh minced garlic

Directions:

1. Mix rice, beans, corn and bell pepper in large bowl.

2. Whisk olive oil, lemon juice, cilantro leaves, Season-All®, chili powder and garlic in small bowl until blended. Add to rice mixture; toss to coat.

3. Serve immediately, or cover and refrigerate up to 24 hours. Stir before serving.

May also serve in red, green or yellow pepper halves.

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Season-All Recipes

Tex-Mex Rice Salad

Prep time: 20 minutes
Serving size: Makes 10 servings

Nutritional information:

Per One Serving: About 141 Calories, Fat 5g, Protein 4g, Carbohydrates 21g, Cholesterol 0mg, Sodium 387mg, Fiber 3g