Saturday, January 22, 2011

Fiesta Rice Salad

Looking for more recipes with my beloved black beans, I came upon this nice side dish:  this zesty rice salad, chock full of brown rice, black beans and veggies, could easily be a main dish, or served alongside your favorite grilled foods. Lime dressing infuses the salad with its bright flavor and colorful chopped peppers and tomatoes make it look like a party in a bowl.


2 cups hot cooked brown rice, prepared according to package directions (from 3/4 cup uncooked rice)
1 tablespoon olive oil
1 cup fresh or frozen corn kernels
1 can of black beans, rinsed and drained
Juice from 2 limes
2 tablespoons olive oil
Pinch of salt and pepper
1 red or yellow bell pepper, seeded and diced
1 cup of cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
1/2 cup red onion, diced
1/4 cup chopped cilantro

  1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.
  2. In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in hot rice, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.
  3. Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Taste for seasoning and serve immediately, or refrigerate for later. Bring to room temperature before serving.

Thanks, Disney Family!