Southwest Black Bean And Grain Salad – a delicious recipe with water, Medley, black beans, tomato salsa, cilantro, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
BRING water to a boil in small saucepan. Stir in rice & quinoa medley. Cover with tight-fitting lid and cook over low heat 15 to 18 minutes, until water is absorbed and medley is tender.
2
COMBINE medley, black beans and salsa in medium bowl. Stir until blended.
3
STIR in cilantro and lime juice. Sprinkle with queso fresco. Serve with lime wedges, if desired.
4
Microwave Cooking Directions
5
MICROWAVE 1 1/4 cups water in medium microwave-safe bowl on HIGH 3 minutes or until just beginning to boil. Stir in 1/2 cup rice & quinoa medley. Cover tightly with plastic wrap and microwave on HIGH 6 minutes. Let stand 15 minutes to soften. Stir. Cover and microwave an additional 3 minutes or until tender. Drain, if necessary. Proceed as directed above.
239
kcal
Calories
1
g
Fat
47
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup water, 1/2 cup truRoots Sprouted Rice & Quinoa Medley, 15 ounces black beans rinsed and drained, 1 cup fresh tomato salsa, and more.
Yes, Southwest Black Bean And Grain Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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