Prep 10 mins
Cook 30 mins
There is something about the combination of flavors in this rice salad that really really works! This makes a great side dish for any number of meals and cusines and it tastes great hot or cold (although my family always argues which is better!). Enjoy!
- 1 cup white rice
- 1 (15 ounce) can black beans (well rinsed)
- 1 red onion, chopped
- 1 chopped tomato
- 1 raw corn on the cob, corn cut off cob
- 1 bunch chopped parsley
- 1 bunch chopped cilantro
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon cumin
- Cook the rice using your prefered method.
- Mix with the veggies, parsley, cilantro and beans.
- Mix lemon juice, olive oil, salt, and cumin and stir the mixture into the rice.
I served this at room temperature and liked the combination of flavors, but I felt it was missing something as far as seasoning. I might try it again and spice it up a bit. It has the potential to be a great side dish. Thanks for sharing the recipe.
Took this to a picnic. People agreed that they would use less rice (maybe 3/4s cup) for the amount of other ingredients. We all loved how much greenery there was in it. Made for ZWT9.
We really enjoyed this lovely side dish, and were surprised by the depth of flavor it had! I made this exactly as posted, except I used halved grape tomatoes in place of the chopped tomato. This was perfectly seasoned and was served cold. Thanks for sharing. Made by a Tasty Tester for ZWT9.