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Corn Salad with Black Beans

This recipe was given on a local TV broadcast, and it is excellent--very fresh and tasty. The fresh corn is absolutely wonderful, and this is a perfect time of year to make it. It's also an incredibly easy dish to make.

Corn Salad with Black Beans

Combine together in a bowl and chill:

2 C. cooked rice (Basmati rice with saffron makes it special; regular rice works fine, too)
1 can (15 oz.) black beans, rinsed well
corn kernels from 2 cobs, roasted in a nonstick pan
1 red bell pepper, chopped
1/2 onion, finely chopped
1 fresh tomato, diced
clove of fresh garlic, diced
salt and pepper to taste
dash of cumin
juice of 1 lime