directions
-
1
Set corn on a dish towel and cut off kernels
-
2
Transfer corn to a large bowl
-
3
Cut red and yellow or orange peppers into medium dice
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4
Slice green onions
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5
Toss peppers and green onions with corn
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6
Toss in the rice and beans. Peel and mince the garlic
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7
Whisk oil, vinegar, mustard, cumin and garlic in small bowl
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8
Toss dressing with rice mixture and season to taste with salt and pepper
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9
Cover and refrigerate up to 6 hours.
BLACK BEAN, RICE AND CORN SALAD
ingredients
- 2 ears yellow corn
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 4 green onions
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1-1/2 cups cooked long-grain white rice, cooled
- 1 (15-ounce) can black beans,
- rinsed and drained