Rice, Black Bean and Corn Salad

By darhittel

Four servings

Ingredients

• 1 cup cold cooked brown rice
• 1/2 cup cooked corn kernels (or grilled)
• 1/2 green Bell pepper chopped
• 1 celery stock, chopped
• 1/3 cup canned black beans, rinsed and drained
• 1/2 cup red onion, minced
• 2 TBSP minced cilantro
• 1/2 Jalapeño pepper, seeded, deveined and minced
• 2 TBSP Red wine vinegar
• 1 1/2 TBSP fresh lime juice
• 1 TBSP extra virgin olive oil
• Salt to taste

Preparation

Step 1

In a large bowl combine the cooked rice, corn, bell pepper, celery, beans, onion, cilantro and jalapeño.

In a small bowl whisk the vinegar, lime juice, oil and salt. Pour over the rice mixture to coast. Refrigerate covered until the flavours are blended, at least one hour.