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. |
