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Rice and Black Bean Salad, Southwestern (P, TNT)
Source: Vegetarian Times Magazine
Serves: 4 to 6

2 cups cooked long grain white or brown rice
1-1/2 cups cooked corn kernels (fresh or canned and drained)
1 15-oz. can black beans, rinsed and drained
4 scallions, chopped
2 large tomatoes, diced
1 medium cucumber, diced
1 large Jalapeno pepper, seeded and minced (optional)
2 tbsp. vegetable oil
Juice of two limes
2 tbsp. chopped fresh cilantro
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. freshly ground pepper
1/2 tsp. salt (I added about another 1/2 tsp. after tasting)

In a large bowl combine all ingredients; mix thoroughly. Cover and chill for at least 15 minutes to allow flavors to blend. Bring to room temperature before serving.

Can be prepared up to 2 days ahead.

Poster's Notes:
We had this for dinner with cold gazpacho. It was a perfect meal for a hot night.

Posted by Judy Strauss

Nutritional Info Per Serving: N/A