Brown Rice Salad with Black Beans and Corn
3
Points®
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
1 cup(s), thawed
Uncooked scallions
¼ cup(s), chopped
Cilantro
2 tbsp(s), fresh, chopped
Jalapeño pepper
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(es), freshly ground, or to taste
Lime
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.
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