In know that there are many corn and black bean salads out there, I have one in addition to this one as well, but my other Corn and Black Bean Salad is more a summer salad, whereas this Black Bean, Corn and Rice Salad is a side dish. This recipe is for all seasons and works well with just about any main. I made it as a side dish for beef kabobs, but it would work well with chicken, lamb, pork, fish or whatever you choose to pair it with. It is quite good.
You can buy pre-cooked rice, ready to serve, so this may be a good solution if you are pressed for time or are making the dish for more than four.
Degree of Difficulty
1cupcooked basmati or brown rice
1/4mediumred onionfinely chopped
1wholecubanelle pepperseeded cut into 1/3" dice
115 ozcan black beansdrained and rinsed
kosher salt and ground black pepper
Gather all ingredients before starting the recipe.
Transfer cooked rice to a medium sized bowl and set aside.
Heat olive oil in a medium sized skillet over medium high heat and add pepper and onion.
Stir vegetables until slightly softened, about 3 minutes, then add garlic and cook until the garlic becomes fragrant, for another minute.
Add corn and season with kosher salt. Cook until just heated through.
Transfer the vegetables to bowl with rice and toss to mix.
Add the rinsed and drained beans, another tablespoon of olive oil and the vinegar. Toss to combine, taste for seasoning and add freshly ground black pepper.
When I make rice, I usually use the smallest pot that I have and no matter what, I always make too much!
Not every time, but often enough, I look for ways to use the leftover rice. One of these is to use it in chicken soup instead or noodles, another is a side dish for another main meal, but this time I found this wonderful recipe. The corn (and I used frozen corn defrosted) gave the dish a nice, sweet flavor and the vinegar at the end was just the right amount of acidity for perfect balance.