Tex-Mex Style Rice and Bean Salad
ready in 1 hr 40 min.
- ½ cup
uncooked Long grain rice (rinsed)
- ¾ cup
canned Sweet corn (drained)
- ¾ cup
canned black beans (drained)
- 3 cups
Grape tomato (rinsed and halved)
scallions (rinsed; trimmed and finely chopped)
- For the Dressing
red Chile pepper (trimmed; seeded and finely diced)
- ¼ cup
- ¼ teaspoon
- ⅛ teaspoon
freshly ground Black pepper
- 2 tablespoons
good quality olive oil
- 0.333 cup
fresh Cilantro (finely chopped)
- In Addition
fresh Lime (sliced into wedges)
In a medium saucepan, bring one cup of lightly salted water to a boil; add rice. Reduce heat to low, cover and cook for 15 to 20 minutes, or until water is absorbed and rice is light and fluffy. Set aside to cool.
Rinse the corn and black beans in cold water; drain thoroughly. In a large serving bowl, combine the cooled rice, corn, black beans, tomatoes, and chopped green onions.
For the Dressing:
In a small bowl, whisk the diced chili pepper, lime juice, salt, pepper, and olive oil together. Fold in the chopped cilantro.
Drizzle dressing over the salad mixture and gently toss. Serve warm or cold with lime wedges.