Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.
1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 teaspoon ground cumin
1 1/2 cups cooked basmati rice, cooled
1 can (15 oz.) black beans, rinsed and drained
1 cup finely diced carrots
3/4 cup raw corn kernels
3/4 cup finely chopped tomato
1/4 cup minced Italian parsley
1/4 cup minced fresh cilantro
2 tablespoons finely chopped red onion
Salt and pepper
How to Make It
In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.
Love this recipe. Hunted around the fridge for leftovers, and also added 1/2 an avocado, bell pepper, and replaced the tomatoes (which I was out of) with salsa (seems like my son always has 3 partial jars in the fridge). Very versatile base for lots of substitutions! I'd love it even more with fresh tomatoes as well!
I really liked this salad. I whizzed the dressing with a stick blender so it was well blended and used a little less oil and more lime juice. I added about 3/4 cup red bell pepper too. I will make this often and experiment with other veggies.