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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This pretty, multicolored beans/rice/veggie dish is a complete meal on a hot summer day. Assemble it the night before, so the flavors have a chance to mix. Ingredients:
2 cans of black beans, drained and rinsed |
1 can sweet corn, drained and rinsed |
3 or 4 fat cloves of garlic, chopped fine |
1 cup diced celery |
6 or 7 plum tomatoes, diced |
1 big bunch of scallions, diced |
1 medium vidalia onion, diced fine |
1 1/2 cups of cooked brown rice, chilled and tossed in olive oil |
4 sweet peppers -- 1 each yellow, orange, red and green, diced |
2 young, small carrots, slivered very finely with a peeler |
1/2 bunch fresh cilantro, chopped fine |
couple tablespoonfuls of extra-virgin olive oil |
couple teaspoonfuls of vinegar (i like white wine/tarragon, but balsamic is nice too) |
salt & coarse-ground or cracked black pepper to taste |
Directions:
1. Toss the ingredients together in a large bowl; cover and refrigerate for at least 3 hours. Serve poured over a bed of baby spinach leaves, or, even better, arugula. Goes great as a side dish with grilled eggplant & Portobello mushrooms, if you’re barbecuing.
2. On really hot days, this colorful dish is dinner all by itself. Serve with a cold soup (gazpacho, borscht, etc.) or hummus.
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