Black Bean and Rice Salad
A hearty and colorful salad combining tender brown rice, black beans, fresh vegetables, and aromatic seasonings in a light olive oil dressing. Perfect as a nutritious side dish or light meal.
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.
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.
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.
Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.
2 min