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Kelly's Black Bean Salad
Kelly's Black Bean Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Family-favorite Mexican black bean salad with rice, corn, tomatoes, and spicy vinaigrette.
Ingredients:
  • 1 cup white rice
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 0.33333334326744 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 4 teaspoons chili powder
  • 1.5 teaspoons salt
  • 1 teaspoon oregano
  • ground black pepper to taste
  • 0.75 cup canola oil
  • 3 (15.5 ounce) cans black beans, drained and rinsed
  • 0.5 (10 ounce) box frozen corn, thawed
Instructions:
  • In a saucepan, simmer rice with water until tender and liquid is absorbed, about 20 to 25 minutes, covered on medium-low heat.
  • Combine the tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper in a bowl. Then, gradually whisk in the oil to create a flavorful dressing.
  • Combine rice, black beans, and corn in a bowl; mix in dressing until fully coated.

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