Tuesday, 28 June 2011

Rice and Bean Salad

I love the flavours in this salad! You can vary the vegetables according to what you have on hand.

2 cups cooked basmati rice (or rice of your choice)
1 tin black beans rinsed and drained
1 cup canned or fresh corn kernels
1/2 cup diced orange or red pepper
1 tomato, seeded and diced
1/2 cup chopped cilantro
1/4-1/2 cup diced red onion (to taste)
Finely grated rind of one lime

Whisk until well blended-

1/4 cup lime juice
1/4 cup olive oil
1 teaspoon ground cumin

Mix  ingredients together and add dressing. The salad keeps well for a couple of days. Other vegetables that work include diced carrots, cucumber, zucchini, celery.

Variation: Use other grains such as quinoa, farro, barley or couscous

Recipe adapted from this one on myrecipes.com


grammie g said...

Hi Ruth..looks yummy...and I bet it is very filling with the beans and corn!!

Ruth said...

Thanks Grammie G...It is filling and makes a nice summer meal with a green salad. (and a piece of meat for hubby :-)