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.
INGREDIENTS
Nutrition- 2teaspoons cumin
- 1teaspoon chili powder
- 1⁄2teaspoon dried chipotle powder (optional)
- 2tablespoons vegetable oil
- 1⁄2cup vegetable broth
- 1⁄4cup red wine vinegar
- 4cups cooked brown rice
- 1 1⁄2
- 1 1⁄2
- 1⁄2cup chopped green onion
- 1⁄2cup chopped fresh cilantro
- 1teaspoon salt and pepper, to taste
DIRECTIONS
- Mix spices, oil, broth and vinegar in a large bowl.
- 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.