Brown rice is tossed with black beans, corn, red onion, red pepper, and a southwest-flavored dressing to make up this fantastic salad! It's a great make-ahead option that is perfect for parties, hot summer nights, and quick lunches.
For the Salad:
-
1 ½
Cups
Brown Rice,
rinsed
-
2 ½
Cups
Water
-
Kosher Salt and Freshly Ground Black Pepper
-
1
12oz. Bag Frozen Corn (I get the one that you can microwave in the bag)
-
1
Can Black Beans,
drained and rinsed well
-
1
Small Red Onion,
finely chopped
-
1
Red Bell Pepper,
finely chopped
-
Handful of Fresh Parsley or Cilantro,
chopped
For the Dressing:
-
4
Tablespoons
Lime Juice,
from about 2-3 limes
-
Kosher Salt and Freshly Ground Black Pepper,
to taste
-
½
Teaspoon
Paprika
-
¼
Teaspoon
Cumin
-
¼
Teaspoon
Garlic Powder
-
1
Teaspoon
Honey*
-
5
Tablespoons
Extra Virgin Olive Oil
-
Preheat the oven to 375º. Combine the rice, water, salt and pepper into a 9x9-inch square baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour. Fluff the rice with a fork and place in a colander to rinse with cold water. Place the rice in a large bowl and toss in the corn, black beans, red onion, red pepper, and cilantro.
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In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well. Allow the salad to sit for at least 30 minutes at room temperature before serving or pop it in the fridge if serving later.