2 – 19 oz. cans black beans, drained and rinsed
1 cup long grain rice
2 - 12 oz. cans cooked corn
2 sweet red peppers, diced
1 finely chopped shallot or some red onion
¼ cup chopped fresh coriander (or mint or more parsley)
¼ cup fresh parsley
½ cup olive oil
¼ cup red wine vinegar
2 Tbsp lemon juice
1 clove garlic
1 Tbsp chili powder
1 tsp salt
¼ tsp pepper
- Cook rice and drain, then rinse.
- In large bowl combine beans, rice, corn, peppers, onion, coriander and parsley.
- In a small bowl whisk together oil, vinegar, lemon juice, garlic and spices.
- Pour over salad and toss. Taste and adjust seasonings. I used mint and cilantro instead of coriander and added a bit of cumin.
Note: This makes a large salad (about 12-15 servings). You can adjust amounts according to personal preference. Salad keeps well in refrigerator for several days. We enjoyed the leftovers as a filler in beef steak wraps.