Black Bean and Rice Salad

Photo by Kevin Hart

Ingredients

1 teaspoon kosher salt
1 15-ounce can black beans
2 cups freshly cut white corn kernels (from 2 ears)
1 cup long grain brown rice
freshly ground black pepper
1 tablespoon distilled white vinegar
3 garlic cloves
+ 3 more ingredients
- 1 medium red onion
- ¼ cup extra-virgin olive oil
- 1 Cubanelle chile or Italian frying pepper

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 c...

View full recipe at Epicurious

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Variations on Black Bean and Rice Salad

Black Bean and Rice Salad
- 1 green bell pepper
- 1 medium red onion
- 1 1-pound package long-grain rice
- 2 15-ounce cans black beans
- 1/2 cup olive oil
- +10 other ingredients
Black Bean-and-Rice Salad
- 1/4 cup lime juice
- 1/2 cup canola oil
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon pepper
- 2 cups canned black beans, rinsed and drained*
- +4 other ingredients
Black Bean and Rice Salad
- Cilantro sprigs
- Lettuce leaves
- Salt and pepper, to taste
- 1 t chili powder
- 2 t ground cumin
- 2 T red wine vinegar
- 3 T orange juice
- 1/2 c olive oil
- +8 other ingredients
Black Bean-and-Rice Salad
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup red wine vinegar
- 1/2 cup diced red onion
- +4 other ingredients