Black Bean and Rice Salad



INGREDIENTS:

2 tomatoes, chopped

1 large red bell pepper, chopped

2 jalapeno peppers, minced

3/4 cup lemon juice

1 1/4 teaspoons dried cilantro

1/4 teaspoon dried basil

1/8 teaspoon red pepper flakes

1 (15 ounce) can whole kernel corn;
drain and reserve liquid

1 (15 ounce) can black beans;
drain and reserve liquid

1 tablespoon olive oil

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 1/2 cups instant brown rice

salt and pepper to taste

DIRECTIONS:

1. In a large bowl, combine tomatoes, red bell pepper,
jalapeno pepper, lemon juice, cilantro, basil, red pepper
flakes, corn, and beans. Stir to combine the vegetables,
then set aside.

2. In a medium saucepan, heat olive oil at a medium-low
heat. Add onions and saute until they are translucent. Add
garlic and saute for another minute. Pour in rice and toss
to coat. Add reserved liquid from the corn and beans, along
with any additional liquid as directed on the rice box. Cook
the rice to package specifications. Let the rice cool
slightly.

3. Combine the rice and vegetable mixture. Salt and pepper
to taste and serve.



Black Bean and Rice Salad