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Salad with Corn, Rice, and Beans

A very healthy, nourishing little salad — perfect for lunch! A tasty salad with corn, rice, and beans that's also suitable for fasting.

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Salad with corn and rice beans
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 4 g
Fats 24 % 8 g
Carbohydrates 64 % 21 g
165 kcal
GI: 14 / 64 / 23

Cooking method

Cooking time: 50 min

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  • Cook the rice and let it cool. Make a dressing from the mustard, ketchup, sugar, vinegar, and pepper. Pour in the vegetable oil and whisk it all together. Rinse the beans in cold water and drain the liquid from the corn. Add everything to the dressing. Season the dressing with crushed garlic. Add the rice. Sprinkle the salad with finely chopped green onion.

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw long-grain parboiled white rice - 369  kcal/100g
  • Boiled long-grain parboiled white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Table mustard - 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

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