Black Bean and Corn Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
Ingredients | Notes: |
2 (14. 5 oz. can) black beans | Drained and rinsed |
2 cups uncooked brown rice | |
5 cups water | |
1/2 cup green bell pepper | Washed, trimmed and diced |
1 cup tomatoes | Washed, trimmed and diced |
1 cup frozen corn kernels | Thawed |
1 (4oz.) can slice black olives | |
8 green onions with green tops | Washed, trimmed and chopped |
1/4 cup red wine vinegar | |
1 teaspoon ground cumin | |
2 teaspoons chili powder | |
2 Tablespoons olive oil | |
1 teaspoon salt | |
1/4 teaspoon black pepper |
Directions:
Steps: | Directions: | Critical Control Point / Quality Assurance |
1 | Bring brown rice and water to a boil in a saucepan. | |
2 | Reduce heat to medium-low, cover and simmer until rice is tender and the liquid has been absorbed, 30 to 45 minutes. | |
3 | In a large bowl whisk together red wine vinegar, cumin, chili powder, olive oil, salt and pepper. | |
4 | Stir in rice and toss to coat. | |
5 | Add green peppers, tomatoes, olives, and green onions. | |
6 | Toss to coat. Chill. |