Rice and Bean Salad
Lundberg Family Farms
Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables and color and taste contrast.
1 cup black rice (or any whole grain rice)
2 cups water
3 Tbsp. balsamic vinegar
1 clove garlic, minced
1/3 cup olive oil
1-1/2 cups frozen corn
2 cups halved cherry tomatoes
4 green onions, sliced
1 red bell pepper, diced
2 Tbsp. chopped cilantro
1 (15.5 oz) can black beans, rinsed & drained
1. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in black rice, reduce heat to simmer, cover and cook 50 minutes. Remove from heat and let steam 10 minutes. Cool.
2. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
3. Add rice to bowl. Add remaining ingredients; toss to combine. Cover and refrigerate. (Can be prepared 1 day ahead.)
4. Bring to room temperature before serving. Add salt and pepper to taste.
For more delicious rice recipes, visit Lundberg Family Farms.
makes: 9 servings