Delicious, Versatile and Simple Rice Salad

Submitted by sofie-a-toast

"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!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 3-4

ingredients

• 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

directions

1. Cook the rice using your prefered method.
2. Mix with the veggies, parsley, cilantro and beans.
3. Mix lemon juice, olive oil, salt, and cumin and stir the mixture into the rice.

Reviews

[Pesto lover]

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.

 

[alvinakatz]

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.

 

[JackieOhNo!]

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.

 

[Dr. Jenny]

We made this recipe as a side last night to Recipe #390092 390092, using leftover corn on the cob that we had grilled. We loved it! The rice salad had a fantastic blend of flavors. After the rice was done in the cooker and we added it to the salad, we put the salad in the fridge for a little while to let it cool until dinner was finished. I would say by the time we served it, it was room temperature--neither hot nor cold, which I thought was perfect. DH remarked several times that this tasted like something he might get at On the Border (compliment) and he said several times how glad he was we stumbled upon this (rare, coming from DH). Thanks, I will definitely be making this again. Made for ZWT7

 

[KristinV]

I served this one warm but I think it would be fantastic cold too. I am not a huge fan of parsley so I will be cutting back on this when I make it next time. Thanks! Made for ZWT 7 (The Hot Pink Ladies)