Spicy Black Bean Salad
(from bjs2005’s recipe box)
**Brown basmati rice was used in this recipe. Cooking instructions for 1 cup (uncooked) rice:
Bring 2 cups water to a boil in saucepan. Add I cup rice. Reduce heat to simmer; place lid on pan. After 35 minutes, check to make sure that all water has been absorbed. If not, cook another 5 minutes, then remove lid. Fluff with fork after another five minutes.
Ingredients
- • 2-15 oz. cans black beans, drained and rinsed
- • 2 cups frozen corn, thawed
- • 1 cup celery, chopped
- • 3/4 cup green onion, chopped
- • 2 cups tomatoes, chopped
- • 1 green pepper, chopped
- • 1/4 cup fresh cilantro, minced
- • 1/3 cup red wine vinegar
- • 1/3 cup olive oil
- • 2 teaspoons Tabasco sauce
- • 1/2 teaspoon ground cumin
- • 2 teaspoons salt
- • 1/2 teaspoon black pepper
- • 6 cups cooked rice**, chilled.
Directions
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Combine first 7 ingredients in a large bowl.
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In a separate bowl, whisk together next 6 ingredients.
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Pour over bean mixture. Mix well.
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Stir in rice. Serve well chilled.