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+ servings

Black Bean, Corn and Rice Salad

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Course: Sides
Cuisine: Southwestern
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : 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.

Ingredients 

  • 1 cup cooked basmati or brown rice
  • 2 tbsp olive oil
  • 1/4 medium red onion finely chopped
  • 1 clove garlic grated
  • 1 whole cubanelle pepper seeded cut into 1/3" dice
  • 1 cup frozen corn thawed
  • 1 15 oz can black beans drained and rinsed
  • 1 tbsp white vinegar
  • kosher salt and ground black pepper

Instructions

  • Gather all ingredients before starting the recipe.
  • Transfer cooked rice to a medium sized bowl and set aside.
  • Heat 2 tbsp olive oil in a medium sized skillet over medium high heat and add 1/4 medium red onion and 1 whole cubanelle pepper, chopped.
  • Stir vegetables until slightly softened, about 3 minutes, then add 1 clove garlic grated, and cook until the garlic becomes fragrant, for another minute.
  • Add 1 cup frozen corn and season with kosher salt. Cook until just heated through.
  • Transfer the vegetables to bowl with rice and toss to mix.
  • Add 1 15 oz can black beans, drained and another tablespoon of olive oil and 1 tbsp white vinegar. Toss to combine, taste for seasoning and kosher salt and ground black pepper.