Black Bean and Rice Salad

From the kitchen of Carly

Nutty brown rice meets bright corn, black beans, and charred peppers in this vibrant salad. Lime-sharp vinegar and good olive oil tie everything together into something you'll want to eat straight from the bowl, warm or cold.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup long grain brown rice
  • 11/4 cup extra-virgin olive oil
  • 11 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
  • 11 medium red onion, finely chopped
  • 13 garlic cloves, smashed, peeled and minced
  • 12 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
  • 11 teaspoon kosher salt
  • 11 15-ounce can black beans, rinsed well and drained
  • 11 tablespoon distilled white vinegar
  • 1Freshly ground black pepper

Instructions

  1. 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.

  2. 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.

  3. Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.