Black Bean and Rice Salad

This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 140 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 2 tomatoes, chopped
• 1 large red bell pepper, chopped
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 jalapeno peppers, minced
• 1 (15 ounce) can whole kernel corn; drain and reserve liquid
• 0.5 cup chopped onion
• 0.5 teaspoon minced garlic
• 0.75 cup lemon juice
• 0.25 teaspoon dried basil
• 0.125 teaspoon red pepper flakes
• 1.25 teaspoons dried cilantro
• 1.5 cups instant brown rice

Recipe Instructions

Step 1

In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.

Step 2

In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.

Step 3

Combine the rice and vegetable mixture. Salt and pepper to taste and serve.