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Friday, February 4, 2011

Corn, Black beans, and Rice Salad

This recipe yields about 8 servings. You can make this from left over cooked rice. Goes very well


2 cups whole Kernel corn (from can drained or thawed and cooked for 2 min in Microwave if from frozen bag)

2 cups cooked white or brown rice

1/2 cup black beans

1/4 cup chopped sweet red pepper

1/4 sliced green onion

1/4 cup finely chopped red onion

4 tablespoon Olive oil

3 table spoon red or white wine vinegar

1 table spoon balsamic vinegar

2 tablespoon soy sauce

2 tablespoon chopped Cilantro leaves

1/2 teaspoon Dijon mustard

2-3 cloves of fresh garlic finely chopped

8 cherry tomatoes sliced 1 and half cup

1/4 cup lime juice from fresh limes

Salt to taste

1 teaspoon roasted cumin powder

1/2 teaspoon cayenne pepper powder or more if like it spicy

1/2 teaspoon Paprika powder

1/2 teaspoon ground black pepper


* In a bowl combine corn, rice, pepper, onions, and beans.

* In an empty screw top salad dressing bottle combine oil, salt, both vinegar, soy sauce, mustard, garlic, lime juice, cayenne pepper, paprika powder, cumin and black pepper.

* Shake to mix.

* Pour over the corn mixture.

* Cover and chill for 3-4 hours.

* Just before serving add tomatoes and chopped cilantro, toss and let it stand at room temp for 15 min before serving.

Hint: Instead of rice, you can add cooked couscous or cooked Quinoa or cooked barley (per directions on packages) for variation.

by Katrina Parks
by savorytart

Recipe modified by Surekha from an unknown source (from an old newspaper clipping in my cookbook)

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