Fiesta Rice and Bean Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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My entire family loves this saladâespecially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. âDiane Lynch, Sugar Grove, Illinois Ingredients:
1 package (6.2 ounces) fast-cooking long grain and wild rice mix |
2 cups fresh or frozen corn |
1 can (15 ounces) black beans, rinsed and drained |
1 bunch green onions, chopped |
1 small sweet red pepper, chopped |
1 small sweet orange pepper, chopped |
1/2 cup minced fresh cilantro |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/2 cup reduced-fat italian salad dressing |
1 tablespoon lime juice |
1/4 teaspoon pepper |
Directions:
1. Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water.
2. In a large bowl, combine the rice, corn, black beans, green onions, red and orange peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.
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