Black Bean and Rice Salad

Ingredients for Black Bean and Rice Salad

• 190g long grain brown rice

• 60ml extra-virgin olive oil

• 1 Cubanelle chilli or Italian frying pepper, trimmed and cut in 1/3-inch dice

• 1 medium red onion, finely chopped

• 3 garlic cloves, smashed, peeled and minced

• 475ml freshly cut white corn kernels (from 2 ears) or 1 box (275g) frozen corn, thawed

• 1 teaspoon kosher salt

• 1 425g can black beans, rinsed well and drained

• 1 tablespoon distilled white vinegar

• Freshly ground black pepper

How to make Black Bean and Rice Salad

Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.

Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chilli, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.

Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.