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Black Bean, Rice, and Veggie Salad




Source of Recipe


Sunset, June 2005






Recipe Introduction


On warm summer evenings, double the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.





List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 1/4 cup lime juice
  
• 1 teaspoon ground cumin
  
• 1 1/2 cups cooked basmati rice, cooled
  
• 1 can (15 oz.) black beans, rinsed and drained
  
• 1 cup finely diced carrots
  
• 3/4 cup raw corn kernels
  
• 3/4 cup finely chopped tomato
  
• 1/4 cup minced Italian parsley
  
• 1/4 cup minced fresh cilantro
  
• 2 tablespoons finely chopped red onion
  
• Salt and pepper
  






Instructions



1. In a serving bowl, stir olive oil, lime juice, and cumin to blend.
   
2. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.
   






Final Comments


Makes 5 cups; 4 or 5 servings