Southwestern Vegetable Salad
Serve with any grilled meat or poultry.

Servings: 6 - about one cup each

• 1 cup cooked brown rice
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup coarsely chopped zucchini
• 1 cup grated carrot
• 1/2 cup diced plum tomato
• 1/3 cup diced red bell pepper
• 1/4 cup chopped green onions
• 2 tablespoons diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1 tablespoon minced seeded pickled jalapeño peppers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can black beans, rinsed and drained

Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.

Per Serving: 160 Calories; 3g Fat (18.6% calories from fat); trace Saturated Fat; 6g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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