Mexican Brown Rice Salad with Citrus Dressing - Slender Kitchen
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Mexican Brown Rice Salad with Citrus Dressing

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307
Calories 
65g
Carbs 
2g
Fat 
15g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

At least once a week I try to make a big hearty salad for dinner. Not only is it a great way to pack in extra veggies, I usually plan to make these big entree salads on a night I won't have too much time to make dinner. I prep everything ahead of time - the veggies, grains, and dressing - so that I only have to toss everything together that night. This past week I decided to make a Mexican inspired salad using cooked brown rice, black beans, corn, and a homemade yogurt dressing packed with cilantro and citrus. If you are planning on using some for leftovers, pack the dressing separately so the salad doesn't get soggy.

Prep Time

Mexican Brown Rice Salad with Citrus Dressing

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 6 cups mixed greens
  • 2 cups cooked brown rice
  • 2 cups canned black beans, rinsed and drained
  • 1 cup corn (fresh or canned)
  • 1 U red pepper, chopped
  • 1/4 cup red onion, diced
  • 1 U orange, segmented
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup cilantro
  • 1 U garlic clove
  • 1 U lime (juice only)
  • 3 tbsp orange juice
  • 1 tsp. maple syrup
  • 1/4 tsp cumin powder
  • 1/8 tsp chili powder
  • Salt and pepper

Nutritional Facts

Serving Size: 
2-3 cups
Amount Per Serving
Calories 307
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 498mg
22%
Total Carbohydrate 65g
21%
Dietary Fiber 14g
56%
Sugars 13g
Protein 15g

Directions

  1. To make the dressing, add the Greek yogurt, cilantro, lime juice, orange juice, maple syrup, cumin, chili powder, salt, and pepper to a food processor or blender. Pulse until well combined. Taste and season with salt and pepper as needed. For a spicier dressing, add more chili powder.
  2. Toss together all the ingredients and top with dressing.
  3. Note: If you prefer a warm salad, add the beans, corn, and rice to a skillet. Season with garlic powder, cumin, salt, and chili powder. Cook until warmed through and then toss with remaining ingredients.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    4

    Average: 4 (1 vote)

    4057
    I liked this recipe and actually could not even finish a serving - ended up dividing it into two servings and having remainder the next day! Super tasty, but I added in some cheese and tomatoes for a bit more flavor.
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    out of 0 people found this review useful
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