Kelly's Black Bean Salad

This Mexican-inspired black bean salad combines rice, corn, and tomatoes with a spicy vinaigrette dressing. It will be loved by the whole family.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 374 Calories

Ingredients

• 2 cups water
• 3 cloves garlic, minced
• ground black pepper to taste
• 1 cup white rice
• 1 tablespoon ground cumin
• 1 (14.5 ounce) can diced tomatoes, drained
• 4 teaspoons chili powder
• 1 teaspoon oregano
• 3 (15.5 ounce) cans black beans, drained and rinsed
• 1.5 teaspoons salt
• 0.75 cup canola oil
• 0.33333334326744 cup red wine vinegar
• 0.5 (10 ounce) box frozen corn, thawed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.