This indian inspired rice salad is a great way to use up yesterday's rice and try some new flavours!
Recipe Summary Kelly's Black Bean Salad
My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!Ingredients | Black Rice Salad Recipes Nz
1 cup white rice
2 cups water
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup red wine vinegar
3 cloves garlic, minced
1 tablespoon ground cumin
4 teaspoons chili powder
1 ½ teaspoons salt
1 teaspoon oregano
ground black pepper to taste
¾ cup canola oil
3 (15.5 ounce) cans black beans, drained and rinsed
½ (10 ounce) box frozen corn, thawed
Directions
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
Info | Black Rice Salad Recipes Nz
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
10
Yield:
10 servings
