G's Southwestern Black Bean & Brown Rice Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A tasty salad with a zingy dressing - balsamic vinegar, chili powder, oil and cumin. Best when made the day before serving so the rice and beans can absorb all of the great flavors. Ingredients:
1/2 cup balsamic vinegar |
4 tablespoons vegetable oil |
1/2 teaspoon salt |
1 teaspoon white sugar |
1/2 teaspoon ground black pepper |
1 teaspoon ground cumin |
1 teaspoon chili powder (hot or mild - your choice) |
2 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can sweet corn, drained |
1/2 sweet bell pepper, any color, chopped |
1 medium yellow squash, diced |
1 bunch green onions, sliced |
1/2 cup uncooked instant brown rice |
chopped cilantro |
Directions:
1. Directions
2. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
3. Prepare rice according to package directions, cool slightly.
4. In a medium bowl, stir together black beans, corn, bell pepper, squash, and green onions. Fold in brown rice. Toss with dressing, cover, and refrigerate overnight.
5. Garnish with chopped cilantro before serving.
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