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

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

hands-on:
20 mins
total:
50 mins
Servings:
4
Yield:
6 cups
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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; fat 28g; saturated fat 3g; carbohydrates 51g; mono fat 13g; poly fat 10g; insoluble fiber 10g; sugars 9g; protein 13g; vitamin a 429.9IU; vitamin c 13.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.4mg; folate 127.8mcg; sodium 430mg; potassium 650mg; calcium 58mg; iron 2.2mg.
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