Southwest Black Bean, Corn and Rice Salad

So many great things about this dish – it’s an easy mix some stuff together kind of recipe, it’s vegan and healthy, it’s delicious, and it doesn’t really require cooking if you get the kind of rice you can just microwave. Oh and it’s versatile too. You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want. The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 2  teaspoons cumin
• 1  teaspoon chili powder
• 1⁄2 teaspoon  dried chipotle powder (optional)
• 2  tablespoons  vegetable oil
• 1⁄2 cup vegetable broth
• 1⁄4 cup red wine vinegar
• 4  cups cooked brown rice
• 1 1⁄2 cups  cooked black beans (1 can, drained)
• 1 1⁄2 cups frozen corn, thawed
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  chopped fresh cilantro
• 1  teaspoon  salt and pepper, to taste

Directions

1. Mix spices, oil, broth and vinegar in a large bowl.
2. Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.