Black Bean, Rice and Corn Salad
- Active Time 10m
- Total Time 3h 35m
Makes 10 servings
Although each stage of preparation requires some time, the entire salad may be made in advance. In fact, it will taste better if the flavors mingle for a day. Remove it from the refrigerator at least 30 minutes before serving.
- 1/2 cup dried black beans
- 6 cups cold water
- 1 cup long-grain white rice
- 2 tablespoons lime or lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 1 cup cooked or thawed frozen corn kernels
- 1 small red or yellow sweet pepper, cut into 1/2-inch squares
- 1 large tomato, cut into 1/2-inch dice
- 1/4 cup thinly sliced green onion
- 1/4 cup coarsely chopped fresh cilantro or parsley
- 1 green jalapeño or serrano chili pepper, seeded and minced
- Lettuce leaves
Rinse beans. In a medium saucepan, combine uncooked beans and 2 cups of the water. Bring to a boil; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering, and instead soak beans in cold water overnight in a covered medium saucepan.) Drain and rinse beans. In the same pan combine beans and 2 cups fresh water. Bring to a boil; reduce heat. Simmer, covered, for 1-1 1/2 hours, or till tender, stirring occasionally. Drain, if necessary; cool.
Meanwhile, in a large saucepan bring the remaining 2 cups water to a boil. Add rice. Cover and cook over low heat for 20 minutes, or till rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a large mixing bowl combine lime or lemon juice, garlic, salt and pepper till blended. Whisk in olive oil. Gently stir in cooked beans, rice, corn, sweet pepper, tomato, green onion, cilantro or parsley and chili pepper. Cover and chill for at least 1 hour and up to 1 day to allow flavors to blend. Serve on lettuce leaves.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
188 calories; 8g total fat; 0mg cholesterol; 121mg sodium; 26g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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