Black Bean and Rice Salad
You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak, or barbecued pork or shrimp. Add a few bits of fresh basil or baby spinach just before packing.
- 1 cup long-grain brown rice
- 1 Tbsp distilled white vinegar
- 15 Ounce can black beans, rinsed well and drained
- 1 tsp kosher salt
- 2 cup freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
- 3 garlic cloves, smashed, peeled and minced
- 1 medium red onion, finely chopped
- 1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
- 0.25 cup extra virgin olive oil
- fresh ground pepper
- Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
- Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
- Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.
- Here we cook the rice in plenty of water, like pasta, so that it stays tender after you cool it off.
- If your little ones love the spicy stuff, include mini bottles of hot sauce in their lunch boxes.
Recipe courtesy of: Tracey Seaman and Tanya Wenman Steel
Image Credit: Kevin Hart