Black Bean and Rice Salad

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.

 

 

Double click to print as 5x7 recipe cards.

 

 

Buen Provecho!