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Black Bean and Rice Salad

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
10 servings
Lunch
Black Bean and Rice Salad
Ingredients
  • 1 cup white rice
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 4 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano
  • ground black pepper to taste
  • 3/4 cup canola oil
  • 3 (15.5 ounce) cans black beans, drained and rinsed
  • 1/2 (10 ounce) box frozen corn, thawed
Instructions
1
Combine rice and water in a saucepan, then place it over high heat to initiate boiling. Gradually decrease the heat to a lower setting, cover the saucepan with a lid, and continue cooking until the rice is soft and the liquid has been fully absorbed, approximately 20 to 25 minutes.
2
In a separate bowl, merge diced tomatoes, vinegar, minced garlic, ground cumin, chili powder, salt, dried oregano, and black pepper to create a harmonious blend. Whisk oil into this mixture to form a dressing.
3
Mix cooked rice, black beans, and frozen corn in another bowl; thoroughly coat the ingredients with the dressing until they are evenly coated.