This zesty flavored warm rice salad combines cooked rice with black beans, red peppers, onions and pineapple. Lime juice and curry powder get your attention, and add that great island taste.
Makes 8 servings
2 teaspoons (10 mL) canola oil
1 cup (250 mL) diced red bell pepper
½ cup (125 mL) sliced green onions
1 Tablespoon (15 mL) curry powder
3 cups (750 mL) hot cooked rice*
7 packets Pure Via sweetener
3 Tablespoons (45 mL) lime juice
½ teaspoon (2 mL) salt
1 can (20 oz. [565g]) pineapple chunks in juice, drained
1 can (15 oz. [425g]) reduced sodium black beans, rinsed, drained
½ cup (125 mL) lightly salted cashew nuts
Heat oil in medium skillet on medium heat. Cook and stir pepper and onions 3 to 4 minutes or until tender-crisp. Stir in curry powder; cook 30 seconds. Remove from heat.
Nutritional information (per serving)
Combine cooked rice, Pure Via sweetener, lime juice and salt in medium bowl. Stir in pineapple, beans and cooked vegetable mixture.
Serve warm or at room temperature sprinkled with cashews.
* White OR brown rice may be used.
Calories 180; Protein 5g; Carbohydrates 36g; Fat 3g; Cholesterol 0g; Sodium 252mg
Starch – 2; Fat – ½
Calorie Reduction – 29%
Carbohydrate Reduction – 22%