Salad with corn and rice beans
Composition / ingredients
4
servings:
Step-by-step cooking
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Cook and cool rice.
We prepare a sauce from mustard, ketchup, sugar, vinegar and pepper. Pour into the mixture of rast.butter and whisk everything.
Wash the beans in cold water, drain the liquid from the corn. Add everything to the sauce.
Season the sauce with crushed garlic. We put rice. Sprinkle the salad with finely chopped green onions.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Ketchup - 93 kcal/100g
- Canned beans - 99 kcal/100g
