Great Meals for a Change

Corny Bean and Rice Salad

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

Ingredients:

• 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

Instructions:

• 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.