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Corn, Rice & Black Bean Salad

Posted on June 2, 2014

(serves 8)

• 2 c. frozen or canned corn (drained)
• 1 c. black beans (drained and rinsed)
• 2 c. cooked rice
• 1 T. olive oil
• ½ c. diced red bell peppers
• 1 clove garlic, minced
• 1 small jalapeno pepper, seeded and finely chopped
• 1 T. chopped fresh cilantro
• 1 T. fresh lime juice
• ½ tsp. ground cumin
• 1 T. fresh parsley, chopped
• Salt and pepper

Combine all ingredients in a medium size bowl, except fresh parsley and cilantro. Cover and refrigerate for at least an hour. Bring to room temperature before serving and add freshly chopped parsley and cilantro.