Tuesday, September 8, 2009

What We Makin': Rice, Bean & Corn Salad

Kreck here.  This is a recipe for all of you Level I cooks out there.  This salad is super cheap, hearty and healthy!  I found it in the Toronto Star a couple of weeks ago and finally tried it out today.
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp hot sauce
1 large clove garlic, minced or pressed
1 tbsp chili powder
1 tsp salt
3/4 cup olive oil
Pepper to taste
1/2 cup rice
1 cup water
2 540mL cans black beans, rinsed, drained
2 cups fresh or frozen thawed corn kernels
1 bunch green onions, thinly sliced
1 small green pepper, diced
1/4 cup chopped parsley
  • Whisk dressing ingredients together in a bowl, set aside.  
  • Cook and cool rice, fluff with fork.  
  • Combine beans, corn, onion, pepper and parsley in large bowl, and add rice once it has cooled to room temperature.
  • Add desired amount of dressing
  • Makes a lot... 8 cups!

You could definitely substitute ingredients and modify the quantities used based on your own preferences and what you happen to have on hand.  The original recipe called for red pepper and green onions, but I only had green pepper and white onion, and it is still delicious.  You may want to reduce the amount of olive oil a smidge, and add more chili pepper and hot sauce for more heat.

I may not be able to turn an avocado into a pie, but apparently I can turn rice, beans and corn into a tasty salad! 

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