Black Bean and Rice Salad
Last week I had friends over and served some light southwestern-y style snacks.
I felt like I didn't have quite enough, so I decided to make a rice salad to go with it.
I used what I had on hand, then topped it with a vinaigrette and it was great!
I had leftover brown rice so started with that, heating it up just a bit in the microwave to take off the chill.
Then I rinsed & drained a can of black beans and a can of corn and combined with the rice.
I added a chopped scallion and chopped fresh cilantro.
I topped the salad with Honey Lime Vinaigrette that Sandy shared with me. I had not made it before, but it was really great - and a perfect complement to this rice/bean salad. I have learned a lot from Sandy during her cooking classes - and I now firmly believe everything tastes better with fresh citrus and herbs!
The salad disappeared.
Brennan even had 3 helpings.
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