Brown rice salad with black beans and corn
3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
It's easy to get in a salad slump when only the green leafy kinds come to mind. Don't overlook the wonderful grain and bean salad options out there (or the combos of the two) that are so flavorful and satisfying, plus they're easily made ahead. Thanks to instant brown rice, this Tex-Mex recipe comes together fast, It's a great dish for Memorial Day BBQs, church suppers, or picnics. Cut back on the jalapeno for less heat, or make it a serrano or habanero for much more.
Ingredients
Uncooked instant brown rice
1 cup(s)
Canned black beans
15 oz, rinsed and drained
Frozen corn
1 cup(s), thawed
Scallions
¼ cup(s), chopped, chopped
Cilantro
2 Tbsp, fresh, chopped
Jalapeño pepper
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
Lime
1 medium, quartered