Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Corny Bean and Rice Salad Vegan Gluten Free

Makes: 8-12 servings

Corn, beans, peppers and cheese make this spicy rice salad a stand-out


  • 2 cups water
  • 1 cup long-grain white rice
  • 19-oz can black beans
  • 2 ears of fresh corn, shave off kernels
  • 1 tbsp chilli powder
  • ½ cup red onion, diced
  • ⅓ cup red pepper, finely chopped
  • ⅓ cup green pepper, finely chopped
  • 2 garlic cloves, minced
  • ½ jalapeno pepper, seeded and minced (optional)
  • Cheddar cheese, grated (omit for vegan option)
  • Olive oil for sautéing
  • For Vinaigrette:
  • ¼ cup canola oil
  • 2 tbsp lime juice
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper


  • In a saucepan, bring the water to a boil. Add the rice. Cover, reduce heat to low and simmer about 20 minutes until the rice is tender and the liquid has been absorbed. Let cool.
  • In a frying pan, sauté corn kernels with chilli powder and olive oil until cooked. Add to the rice.
  • Add the red onion, red and green peppers, garlic, beans, cheese and jalapeno pepper to the rice. Toss to combine.
  • To make Vinaigrette:
  • Whisk together the oil, lime juice, mustard, salt, and pepper.
  • Pour the vinaigrette over the rice/bean/corn mixture. Toss again.
Taken from: "Select Nova Scotia" at