Southwestern Rice and Black Bean Salad
4 servings
30 minutes or fewer
In large bowl, combine all ingredients; mix gently but thoroughly. Cover and chill for at least 15 minutes to allow flavors to blend. (Can be prepared up to 2 days ahead. Bring to room temperature before serving.) Just before serving, fluff salad with fork.
- 2 cups cooked long-grain white or brown rice
- 1 ½ cups fresh cooked or canned drained corn kernels
- 1 15-oz. can black beans, rinsed and drained
- 4 green onions, chopped
- 2 large tomatoes, diced
- 1 medium cucumber, diced
- 1 large jalapeño pepper, seeded and minced (optional)
- 2 Tbs. vegetable oil
- ¼ cup lime juice
- 2 Tbs. chopped fresh cilantro
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- ½ tsp. freshly ground pepper
- ½ tsp. salt
at a glance
