Rice and Bean Salad
This is my go-to salad for potlucks and quick weeknight dinners in the summer. Serve it on a quesadilla for a fast and refreshing meal!
3 cups cooked brown rice (1+½ cup of dry uncooked brown rice)
1 bag frozen sweet corn
1 can black beans (rinse and drain)
1 red bell pepper or 2 fresh tomatoes
1 green bell pepper
3 celery stalks
1 bunch green onions
1 bunch cilantro
⅓ cup red wine vinegar
⅓ cup olive oil
½ teaspoon pepper
1 teaspoon salt
1 teaspoon cumin
Optional: ½ teaspoon hot sauce
Cook brown rice ahead of time and cool it in the refrigerator. Ideally, cook it 1 day in advance.
Open the bag of corn and add to a big bowl (do not defrost).
Open black beans, drain and rinse. Add to the big bowl.
Wash and chop red bell pepper, green bell pepper, celery stalks, green onions and cilantro. Add to the big bowl.
Add the cooled rice to the big bowl.
In a separate bowl or jar, add all the ingredients for the dressing. Wisk or shake to combine. Pour dressing over salad and stir until the dressing coats all of the salad.
Crumble queso fresco over the top.
Serve with avocados and tortillas.