Spicy Black Bean Salad

(from bjs2005’s recipe box)

**Brown basmati rice was used in this recipe. Cooking instructions for 1 cup (uncooked) rice:
Bring 2 cups water to a boil in saucepan. Add I cup rice. Reduce heat to simmer; place lid on pan. After 35 minutes, check to make sure that all water has been absorbed. If not, cook another 5 minutes, then remove lid. Fluff with fork after another five minutes.

Categories: Beans, Salad

Ingredients

  • • 2-15 oz. cans black beans, drained and rinsed
  • • 2 cups frozen corn, thawed
  • • 1 cup celery, chopped
  • • 3/4 cup green onion, chopped
  • • 2 cups tomatoes, chopped
  • • 1 green pepper, chopped
  • • 1/4 cup fresh cilantro, minced
  • • 1/3 cup red wine vinegar
  • • 1/3 cup olive oil
  • • 2 teaspoons Tabasco sauce
  • • 1/2 teaspoon ground cumin
  • • 2 teaspoons salt
  • • 1/2 teaspoon black pepper
  • • 6 cups cooked rice**, chilled.

Directions

  1. Combine first 7 ingredients in a large bowl.

  2. In a separate bowl, whisk together next 6 ingredients.

  3. Pour over bean mixture. Mix well.

  4. Stir in rice. Serve well chilled.

Email to a friend | Print this recipe | Back