Black Bean and Rice Salad

By es123

Ingredients

• 1 cup long grain brown rice
• 1/4 cup extra-virgin olive oil
• 1 Cubanelle chile or Italian frying pepper trimmed and cut in 1/3-inch dice
• 1 medium red onion finely chopped
• 3 garlic cloves smashed, peeled and minced
• 2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
• 1 teaspoon kosher salt
• 1 15-ounce can black beans rinsed well and drained
• 1 tablespoon distilled white vinegar
• ground black pepper

Details

Servings 6

Preparation

Step 1

Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

Cooks' Note:
>Here we cook the rice in plenty of water, like pasta, so that it stays tender after you cool it off.
>If your little ones love the spicy stuff, include mini bottles of hot

You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak, or barbecued pork or shrimp. Add a few bits of fresh basil or baby spinach just before packing.