Black Bean & Rice Salad
Cooking Instructions:
- 1 cup Lundberg Black Japonica™ Rice
- 2 cups water
- 3 Tbsp. balsamic vinegar
- 1 clove garlic, minced
- 1/3 cup olive oil
- 1-1/2 cups frozen corn
- 2 cups halved cherry tomatoes
- 4 green onions, sliced
- 1 red bell pepper, diced
- 2 Tbsp. chopped cilantro
- 1 (15.5 oz) can black beans, rinsed & drained
Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes. Remove from heat and let steam 10 minutes. Cool.
Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste. Add rice to bowl. Add remaining ingredients; toss to combine. Cover and refrigerate. (Can be prepared 1 day ahead.) Bring to room temperature before serving. Add salt and pepper to taste.
Serves 9.