Brown Rice Salad with Black Beans and Corn

3
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Thanks to instant brown rice, this Tex-Mex side dish comes together fast — great for Memorial Day BBQs. Cut back on the jalapeno 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, fresh, chopped

jalapeño pepper(s)

2 tsp, pickled, minced, or less to taste

fresh lime juice

1 Tbsp

lime zest

1 tsp, finely grated

table salt

¼ tsp, or to taste

black pepper

¼ tsp, 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, jalapeno, 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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