Description
Bean and Rice Salad: The secret to a quick lunch that’s fresh, filling, and anything but boring.
Ingredients
Units
Scale
- 1 cup long-grain rice
- 2 cups water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 can white corn chipotle corn (or use frozen corn tossed with chipotle spice)
- 1 can red beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 green pepper (chopped)
- 1/2 red onion (chopped)
- 2 garlic cloves (minced)
- A handful of fresh cilantro (chopped finely)
- 3 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil in a saucepan.
- Add the rice, olive oil, and salt.
- Cover tightly, lower the heat, and let it simmer for 15 minutes.
- Keep the lid on! Let it rest off the heat for another 15 minutes.
- For a quick cool-down, spread the rice on a baking sheet for a few minutes.
- In a big bowl, combine the corn, red beans, black beans, green pepper, red onion, garlic, and cilantro.
- Drizzle in the white wine vinegar, olive oil, and sprinkle with cumin.
- Stir it all together until everything is evenly coated.
- Once the rice is room temperature, fold it into the bean mixture.
- Give it a good toss and season generously with salt and pepper.
- This salad is great chilled straight from the fridge or at room temperature.
- It’s light yet filling, with just enough spice to keep things interesting.
Equipment
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Created, prepared, tried, and tested by Mona
