Thursday, May 26, 2011

Bean and Rice Salad--Toss for fun!

I tossed this easy, healthy and tasty dinner together last night and my family was so happy. I think in the future I will use 2 cans of beans instead of one, maybe one black and one kidney. I should also mention that it has a lot of eye appeal, pretty food gets tried and eaten, with all the colors and textures it appears very festive.
I served this hot but it would be good chilled too. Or wrapped in a burrito. It was just good.
This is what I tossed in this time:
2 cups cooked rice, hot
1 can black beans, heated
1 cup corn
3/4 cup diced red pepper
1/4 cup sweet onion, diced
1/4 cup minced cilantro
2-3 cloves garlic, peeled, minced
3-4 tablespoons olive oil
1-2 tablespoons red wine vinegar
1-2 teaspoons chili powder
salt and pepper to taste
This is how I did it:
As soon as the rice is cooked and the beans heated through, set a large bowl to the side where you can keep adding the ingredients as you go. I used my favorite pasta bowl. Pretty.
I had to cut my corn off the cob but if you are using frozen corn just cook until tender and drain.
Add to the bowl with the onions,
red pepper,
cilantro, chili powder, olive oil, vinegar, salt and pepper.
Add the hot beans and rice.
Grab a couple large spoons and toss gently but thoroughly.

Try doing this and taking a photo. Actually, my daughter walked in and tossed while I snapped pics.
So pretty, and when the hot rice and beans hit the other ingredients the fragrance was incredible.
We ate this as our main dish sprinkled with cheese and served with corn bread but it would make a terrific side to grilled chicken.

1 comment:

  1. I am so glad I stopped in to see this recipe! Reminds me of the dish I servers at Ed and Lucilene's wedding! Now I need to go and make it!