Photo of Brown Rice Salad with Black Beans and Corn by WW

Brown Rice Salad with Black Beans and Corn

6
3
0
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Thanks to instant brown rice, this Mexican side dish comes together fast — great for summer BBQs. Cut back on the jalapeño for less heat.

Ingredients

Uncooked instant brown rice

1 cup(s)

Canned black beans

15 oz, rinsed and drained

Frozen corn kernels

1 cup(s), thawed

Uncooked scallion(s)

¼ cup(s), chopped

Cilantro

2 tbsp(s), fresh, chopped

Jalapeño pepper(s)

2 oz, pickled, minced, or less to taste

Fresh lime juice

1 tbsp(s)

Lime zest

1 tsp(s), finely grated

Table salt

¼ tsp(s), finely grated

Black pepper

¼ pinch, freshly ground, or to taste

Fresh lime(s)

1 medium, quartered

Instructions

  1. Cook rice according to package directions.
  2. While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeño, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.