Brown rice salad with black beans and corn
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
It's easy to get in a salad slump when only the green leafy kinds come to mind. Don't overlook the wonderful grain and bean salad options out there (or the combos of the two) that are so flavorful and satisfying, plus they're easily made ahead. Thanks to instant brown rice, this Tex-Mex recipe comes together fast, It's a great dish for Memorial Day BBQs, church suppers, or picnics. Cut back on the jalapeno for less heat, or make it a serrano or habanero for much more.
Ingredients
Uncooked instant brown rice
1 cup(s)
Canned black beans
15 oz, rinsed and drained
Frozen corn kernels
1 cup(s), thawed
Uncooked scallion(s)
¼ cup(s), chopped
Cilantro
2 Tbsp, fresh, chopped
Jalapeño pepper(s)
2 tsp, pickled, minced, or less to taste
Fresh lime juice
1 Tbsp
Lime zest
1 tsp, finely grated
Table salt
¼ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Lime
1 medium, quartered
Instructions
1
Cook rice according to package directions.
2
While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.
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