Fiesta Black Bean Rice Salad

Personal

 
 
I threw this together for lunch today a couple of days ago (oops, a bit late on publishing it).  I didn’t want to leave the house and I wanted something healthy.  It turned out to be very tasty so I thought I’d share!
  • 1 cup (dry) organic long grain brown rice
  • 1 (15 ounce) can organic black beans, rinsed and drained
  • 1  1/2 cups frozen corn, thawed
  • 4 fresh tomatoes, diced
  • 1/2 cup red onion, chopped
  • 1/2 cup cilantro, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon cayenne pepper (optional, if you’d like a bit more of a kick)
  • Green and/or red peppers could be added. I would have liked to use them, but I didn’t have any on hand.
Directions
1. Cook brown rice according to package directions (add cayenne pepper if you choose to do so)
2. In a mixing bowl, combine black beens, corn, onion, tomato, cilantro, oil, salt, and pepper
3. To serve, scoop rice into a bowl.  Add a generous amount of the salsa mixture.  Stir together.
4. Enjoy!
I looked up recipes for something similar and just combined about 5 different ones to make this.  I am horrible at following recipes.  The amounts I gave you aren’t exactly what I used, but I couldn’t tell you what I did because I just made it up.  I gave you specific amounts for those who prefer to follow directions specifically.  I usually just add as much of things as I’m in the mood for…a terrible way of cooking, I know.  Don’t follow my lead.
Happy Cinco de Mayo!
  1. James Layne says:

    You make things look good that I don’t even like! 🙂

  2. Kortney says:

    You’re really cute em.

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