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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


Ingredients:


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



Method:


* 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.




Photographs
by Katrina Parks
http://www.flickr.com/photos/49901944@N00/3655712380/
http://creativecommons.org/licenses/by-nc/2.0/deed.en
by savorytart
http://www.flickr.com/photos/40583702@N00/4972146517/
http://www.flickr.com/photos/40583702@N00/3767269243/
http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en

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

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