Corn Rice And Bean Salad Recipe
Ingredients
1/3 cup parboiled rice 75 mL
3 cups corn 750 mL
1 can (14 oz/398 mL) kidney beans, drained and rinsed 1
1 cup chopped sweet red pepper 250 mL
1/2 cup chopped celery 125 mL
1/3 cup chopped green onions 75 mL
1/4 cup chopped fresh parsley 50 mL
1 tbsp chopped jalapeno pepper (optional) 15 mL
Dressing:
1/4 cup white wine vinegar 50 mL
2 tbsp olive oil 25 mL
1 tsp cumin 5 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
Dash hot pepper sauce Dash
Directions
In saucepan, bring 1 cup (250 mL) water to boil; add rice.
Reduce heat to low; cover and cook for 20 minutes or until tender.
Meanwhile, in separate saucepan, cook corn in boiling water for 5 minutes or until tender; drain well.
In serving bowl, combine rice and corn.
Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).
Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.
Reduce heat to low; cover and cook for 20 minutes or until tender.
Meanwhile, in separate saucepan, cook corn in boiling water for 5 minutes or until tender; drain well.
In serving bowl, combine rice and corn.
Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).
Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.
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