Serves 8. The Pennington Biomedical Research Center test kitchen used this recipe in the joint diet study with Harvard.
2 cups brown rice, cooked according to package instruction
1 can black beans, drained and rinsed
2 cups fresh or frozen corn kernels
1 small red bell pepper, very finely chopped
1 small sweet or Vidalia onion, very finely chopped
1/4 cup white vinegar
1/4 cup chopped cilantro
1 jalapeno pepper, minced
1 teaspoon chili powder
3 tbs. olive oil
Combine all ingredients in a large bowl, stirring well to incorporate.
Let stand for at least one hour to give the flavors time to blend. (Refrigerate if you are going to let it stand for longer than 1 hour).
Nutrition information per serving: 161 calories; 6 grams fat (32 percent calories from fat); 4 grams protein; 25 grams carbohydrate; 3 grams dietary fiber; 0 milligrams cholesterol; 56 milligrams sodium. Exchanges: 1.5 grain (starch); 1/2 vegetable; 1 fat.