Brown Rice Salad with Black Beans and Corn
- Total Time
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.
uncooked instant brown rice1 cup(s)
canned black beans15 oz, rinsed and drained
frozen corn kernels1 cup(s), thawed
uncooked scallion(s)¼ cup(s), chopped
cilantro2 Tbsp, fresh, chopped
jalapeño pepper(s)2 tsp, pickled, minced, or less to taste
fresh lime juice1 Tbsp
lime zest1 tsp, finely grated
table salt¼ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
fresh lime(s)1 medium, quartered
- Cook rice according to package directions.
- 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.