Ingredients35 m servings 374
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
- Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 374 calories; 17.8 45 10.4 0 926 Full nutrition
ReviewsRead all reviews 12
This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and thi...
Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot....
Tastes really good, but little to oily for me. I only used 1/2 cup but still to much. Next time I'll use 1/3 or a 1/4 & see how it goes
Used fresh oregano & basil from the garden & left over brown rice...we all loved it, but one person wanted it a little hotter
Reduce the oil, added kidney beans with the black beans, a small can of kidney beans and chopped some jalapeno peppers for a little kick to it. Everyone ate it up .
I added beans I already had in the pantry. You just can't go wrong with this recipe
Good wholesome recipe with simple instructions. I would recommend using less red wine vinegar and oil than indicated... add in to taste. This is a very nutritious recipe.
Great summer salad. I made it with brown rice and less oil, and fresh herbs.I also sprinkled tortilla chips on top which I highly recommend. I will definitely make this again.