Tuesday, February 8, 2011

Mexican Black Bean and Rice Salad

3 tomatoes chopped
1 red pepper chopped
1/4 C lemon juice
1 C cilantro chopped
1/2 tsp basil
1/8 tsp red pepper flakes (optional)
1 C frozen corn, cooked
1 can black beans, drained
1 TBLS olive oil
1 onion, chopped
1 clove garlic, pressed
2-3 C cooked brown rice

In a large bowl, combine tomatoes, pepper, lemon juice, cilantro, basil red pepper flakes, and beans. Mix and set aside. In a medium saucepan, heat olive oil, add onion and garlic. Saute until onions are to desired "doneness". Add in the corn snd cook until heated. Then add to the tomato mixture. Now add the rice, and combine well. Serve, topping each portion with a TBLS of salsa (or as much as you like :) And in our case, with your own amount of chopped cilantro!  I love how fresh this tastes!

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