Kelly's Black Bean Salad
Description
This Mexican-inspired black bean salad combines rice, corn, and tomatoes with a spicy vinaigrette dressing. It will be loved by the whole family.
Ingredients
•
1 cup white rice
•
2 cups water
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1 (14 1/2 ounce) can diced tomatoes, drained
•
1/3 cup red wine vinegar
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3 cloves garlic, minced
•
1 tablespoon ground cumin
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4 teaspoons chili powder
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1 1/2 teaspoons salt
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1 teaspoon oregano
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ground black pepper to taste
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3/4 cup canola oil
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3 (15 1/2 ounce) cans black beans, drained and rinsed
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1/2 (10 ounce) box frozen corn, thawed
Directions
1
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.
2
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.
3
Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.