Mexican Bean and Corn Rice Salad |
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Prep Time: 50 Minutes Cook Time: 70 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can kidney beans, rinsed and drained |
1 3/4 cups frozen corn, thawed |
1 cup green pepper, chopped |
1 cup fresh grape tomatoes, halved |
3 tablespoons onions, chopped |
1 cup cooked brown rice, cooled |
1/4 cup lemon juice |
1 tablespoon olive oil |
2 cloves garlic, minced |
2 tablespoons fresh parsley, chopped |
1 teaspoon cumin |
1 cup mild salsa |
Directions:
1. Combine the salad ingredients in a large bowl.
2. Mix the dressing ingredients in a small bowl or measuring cup.
3. Pour the dressing over the salad, and mix gently.
4. Cover and chill in the refrigerator overnight or at least two hours.
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