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Black Bean and Rice Salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Light and satisfying summer dish made with simple, everyday ingredients.
Ingredients:
  • 2 tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 2 jalapeno peppers, minced
  • 0.75 cup lemon juice
  • 1.25 teaspoons dried cilantro
  • 0.25 teaspoon dried basil
  • 0.125 teaspoon red pepper flakes
  • 1 (15 ounce) can whole kernel corn; drain and reserve liquid
  • 1 (15 ounce) can black beans; drain and reserve liquid
  • 1 tablespoon olive oil
  • 0.5 cup chopped onion
  • 0.5 teaspoon minced garlic
  • 1.5 cups instant brown rice
Instructions:
  • Combine the colorful medley of tomatoes, red bell pepper, zesty jalapeno, tangy lemon juice, fragrant cilantro and basil, spicy red pepper flakes, sweet corn, and hearty beans in a spacious bowl. Mix well and let the flavors meld together.
  • 1. Heat olive oil in a medium saucepan over medium-low heat. Cook onions until translucent, then add garlic and cook for another minute. Stir in rice to coat. Pour in reserved liquid from corn and beans, plus any additional liquid as instructed on the rice box. Cook rice according to package instructions. Allow rice to cool slightly before serving.
  • Mix the rice and vegetables together, then season with salt and pepper to your liking before serving.

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