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I love this vibrant salad from its bright colours to its burst of herbal flavours. It’s light enough to enjoy on a hot summer day, yet with the rice and beans, hearty enough to be the star of a meal.   And the jalapeno pepper adds a nice kick.

This recipe comes from Bonnie Stern’s Simply HeartSmart cookbook. It’s a family favourite at the cottage and in the middle of winter, when I need something that reminds me of the freshness of spring, it’s a go-to recipe.

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Black Bean, Corn, and Rice Salad

(Makes 8 servings)

 

Ingredients

1 can black beans, drained and rinsed

1 cup basmati rice

2 cups cooked corn niblets, either frozen or canned

2 sweet red peppers, diced

1 jalapeno, finely diced

1 bunch arugula or watercress, trimmed and chopped

1/3 cup chopped fresh cilantro

1/3 cup chopped fresh basil

2 Tbsp chopped fresh chives or green onions

 

3 Tbsp red wine vinegar

3 Tbsp olive oil

1 clove garlic, minced

salt and pepper to taste

 

Directions

Cook rice until tender as per package directions. Cool by spreading on plate and placing in freezer for ~15 minutes.

In a large bowl, combine cooled rice with black beans, corn, red pepper, jalapenos, arugula, cilantro, basil, mint, and chives to salad.

To make dressing, whisk together vinegar, pepper, garlic, and salt. Whisk in olive oil.

Toss dressing with salad. Taste and adjust seasonings if necessary.

 

Bon appetit!

– Catherine

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