My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
374 Calories
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.
Ingredients
1 ½ teaspoons salt
2 cups water
3 cloves garlic, minced
ground black pepper to taste
1 cup white rice
¾ cup canola oil
1 tablespoon ground cumin
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup red wine vinegar
4 teaspoons chili powder
1 teaspoon oregano
3 (15.5 ounce) cans black beans, drained and rinsed
