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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Black bean, corn and rice salad Recipe

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This recipe for Black bean, corn and rice salad, by , is from LeBlanc Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara LeBlanc


1 can black beans, drained
1 c long grain rice eg basmati
2 c cooked corn niblets
2 roasted red peppers, diced
1 jalapeno, diced
1/3 c chopped fresh cilantro
1/3 c chopped fresh basil
2 Tbsp chopped fresh mint
2 Tbsp chopped green onions or chives
3 Tbsp red wine vinegar
1/2 tsp pepper
1 clove garlic
salt to taste
3 Tbsp olive oil

Cook rice according to directions until just tender. Drain and combine with beans. Add corn, peppers, jalapeno, cilantro, basil, mint and onions to salad. Whisk dressing together, add to salad and toss.

Personal Notes:
Personal Notes:
The original recipe called for a bunch of arugula or watercress chopped, but I have never used. It is fine to leave out the mint or basil if you don't have any. I would also add less oil for my taste.




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