Wednesday, March 23, 2011

Southwestern Rice and Black Bean Salad

I recently found this recipe online at Yoga Journal and it looked SO easy and yummy that I just had to try it. The only thing missing from mine is the fresh cilantro which is hard to come by in small town SK. It still tastes amazing though. Unfortunately the kids turned their noses up at it - which just means more for me! Someday they will appreciate my cooking...I hope. :) 

Ingredients:

2 cups cooked long-grain white or brown rice
1 1/2 cups fresh cooked or canned drained corn kernels
15-oz. can black beans, rinsed and drained
4 scallions, chopped
2 large tomatoes, diced
1 medium cucumber, diced
1 large jalapeño pepper, seeded and minced (optional)
2 Tbs. vegetable oil
Juice of 2 limes
2 Tbs. chopped fresh cilantro
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. freshly ground pepper
1/2 tsp. salt

Directions

In large bowl, combine all ingredients; mix gently but thoroughly. Cover and chill for at least 15 minutes to allow flavors to blend. (Can be prepared up to 2 days ahead. Bring to room temperature before serving.) Just before serving, fluff salad with fork.

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