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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rice, Black Bean and Sweet Corn Salad Recipe

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This recipe for Rice, Black Bean and Sweet Corn Salad is from STENGAL FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. long-grain rice
1 C. water
1/2 tsp. salt
6 tbsp. fresh lime juice
2 tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1/2 tsp salt
1 garlic clove, minced
1 C. rinsed and drained canned black beans
1 C. fresh corn kernels ( 2ears) cooked and cut off
1/4 C. chopped fresh cilantro
Directions:
Directions:
Combine water and 1/2 tsp. salt in large, heavy saucepan; bring to a boil. Add rice to pan. cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.

Combine 1/2 tsp. salt, lime juice, oil, pepper and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool.

Stir in corn and cilantro. Chill until ready to serve.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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