Black Bean, Rice, and Veggie Salad
Lara Hata
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.
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.
FieryNature's Review
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.
LucyGatchel's Review
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karldei's Review
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mangovibes's Review
This salad was light & healthy. I also added 3/4 cup red pepper as the previous person suggested. I would definitely make this again. The lime & cilantro add so much flavour to this!
Great use of leftovers and a delicious quick lunch!