Rice and Bean Salad

Rice and Bean Salad
This is my go-to salad for potlucks and quick weeknight dinners. Serve it on a quesadilla for a fast and refreshing meal!
Serves: about 6 adults (makes great leftovers though!)
Time: about 30 minutes (plus time to cook the rice)
Salad Ingredients
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3 cups cooked brown rice (1+½ cup of dry uncooked brown rice)
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1 bag frozen sweet corn
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1 can black beans (rinse and drain)
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1 red bell pepper or 2 fresh tomatoes
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1 green bell pepper
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3 celery stalks
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1 bunch green onions
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1 bunch cilantro
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optional toppings (not really part of the recipe, but taste yummy along with it!: queso fresco, diced avocado, sour cream, cheese, tortillas)
Dressing ingredients
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⅓ cup red wine vinegar
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⅓ cup olive oil
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½ teaspoon pepper
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1 teaspoon salt
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1 teaspoon cumin
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Optional: ½ teaspoon hot sauce
Directions
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Cook brown rice ahead of time and cool it in the refrigerator. Ideally, cook it 1 day in advance.
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Open the bag of corn and add to a big bowl (do not defrost).
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Open black beans, drain and rinse. Add to the big bowl.
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Wash and chop red bell pepper, green bell pepper, celery stalks, green onions and cilantro. Add to the big bowl.
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Add the cooled rice to the big bowl.
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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.
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Crumble queso fresco over the top if desired.
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Serve with avocados and tortillas if desired.