Black Bean and Rice Salad

Ingredients

• •1 cup long grain brown rice
• •¼ cup extra-virgin olive oil
• •1 whole Cubanelle chile or Italian frying pepper
• •1 medium red onion
• •3 cloves garlic
• •2 cups white corn kernels
• •1 teaspoon kosher salt
• •1 can black beans
• •1 tablespoon distilled white vinegar
• •to taste black pepper

Cooking Instructions

1. 1.

   Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.

   25 min

2. 2.

   Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.

   4 min

3. 3.

   Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

   2 min