Photo: Anna Pelzer
Black bean & rice salad
9 ingredients
Serves 4
openrecipes
Give tinned beans a flavour boost with this fruity, zesty mix to make a veggie midweek salad
Estimated Nutrition (whole recipe, rough)
818
Calories
18g
Protein
38g
Fat
112g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Mango | 1 cup diced (165g) | 99 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g baby spinach
- 200g cooked basmati rice
- 1 x 400g tin black beans , rinsed and drained
- 1 avocado , peeled, stoned and quartered
- 1 small mango , peeled, stoned and quartered
- 1 tsp ground cumin
- olive oil
- 2 limes , juiced and zested
- 1 tsp hot pepper sauce (Tabasco Chipotle is good)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes