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This Bean and Rice Salad is one of my favourite dishes for a work lunch!
1 cup long-grain rice
2 cups water
1 teaspoon olive oil
1/2 teaspoon salt
1 can white corn chipotle corn, drained (or frozen corn with Chipotle spice sprinkled on it)
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1/2 red onion, chopped
2 cloves garlic, chopped fine
a small bunch of fresh cilantro, chopped very fine (I used half a large bunch)
3 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon cumin
salt and pepper to taste
Bring 2 cups water to boil in a saucepan. Add 1 cup rice, 1 teaspoon olive oil, and 1/2 teaspoon salt. Cover with a lid and reduce to a simmer. Simmer for 15 minutes, then remove from heat. Do not take the lid off at any time. Let the rice rest for another 15 minutes, with the lid on at all times. I like to spread the rice on a cookie sheet for about 5 minutes so it can come to room temperature.
Add corn, beans, green pepper, onions, garlic, cilantro, vinegar, oil, and cumin to a large mixing bowl. Mix well to combine. Add rice and mix. Add salt and pepper to taste. Serve at room temperature or chilled.
Prepared by Mona Aumair