Prep Time 15 minutes Cook Time 15 minutes
This zesty rice salad, chock full of brown rice, black beans and veggies, could easily be a main dish, or served alongside your favorite grilled foods. Lime dressing infuses the salad with its bright flavor and colorful chopped peppers and tomatoes make it look like a party in a bowl. To ease preparation, look for pre-packaged, frozen brown rice at your grocery store.
by Alison Needham
What you'll need
- 2 cups brown rice, cooked and hot
- 1 tablespoon olive oil
- 1 cup corn kernels, fresh or frozen
- 1 can black bean, rinsed and drained
- 2 limes, juiced
- 2 tablespoons olive oil
- pinch salt and pepper
- 1 red or yellow bell pepper, seeded and diced
- 1 cup cherry tomatoes, halved
- 1 jalapeno pepper, seeded and minced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
How to make it
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.
- In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in hot rice, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.
- Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Taste for seasoning and serve immediately, or refrigerate for later. Bring to room temperature before serving.
