January 23, 2011

Rice Salad

This is from my friend Irina. It looks like a tasty addition to a church potluck.

2 cups hot cooked brown rice
3 tablespoon olive oil
1 cup frozen corn kernels
1 can of black beans, rinsed and drained
Juice from 2 limes
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

Heat 1 tablespoon of olive oil in a 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.
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.
Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Serve at room temp.

1 comment:

  1. Mmmmmm, that rice salad looks just yummy, what a nice blog and great recipe, keep on writing!!!