• 15 Ratings

Serve this over a bed of spinach or arugula for an extra serving of veggies.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan bring 1 1/2 cups water to boiling; stir in rice. Reduce heat and simmer, covered, for 40 minutes or until kernels open. Meanwhile, coat corn with cooking spray. Grill on the rack of a grill or in a grill pan over medium-high heat for 7 to 8 minutes or until charred, turning frequently. Remove and cut corn from cob.

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  • Drain rice, if necessary. Stir in corn, beans, walnuts, basil, oil, lime juice, salt and pepper. Stir to heat through. Remove from heat and top with avocado.

Nutrition Facts

474 calories; 28 g total fat; 3 g saturated fat; 10 g polyunsaturated fat; 13 g monounsaturated fat; 0 mg cholesterol; 430 mg sodium. 650 mg potassium; 51 g carbohydrates; 10 g fiber; 9 g sugar; 13 g protein; 0 g trans fatty acid; 430 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 128 mcg folate; 0 mcg vitamin b12; 58 mg calcium; 2 mg iron;

Reviews

15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0