Black Bean, Rice, & Veggie Salad
Source of Recipe
Sunset
Recipe Introduction
Colorful vegetable-loaded rice-and-bean salad. Double the recipe to feed a crowd without heating up the kitchen. Can also make the salad up to 1 day ahead of time; chill airtight.
Prep time: about 25 minutes.
Yield: Makes 5 cups; 4 or 5 servings
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
Recipe
In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.
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