Here is a great way to enjoy the classic dish of rice and beans as a salad. This would be a perfect dish to take to a picnic, or just enjoy it as we did as a main dish. I created this dish as another one of my budget weeknight meals. I found some chipotle canned corn that I added to this. You could also use fresh corn or regular canned corn, and then add a few chipotle peppers, chopped and their juice. I also added red and black beans, and lots of fresh cilantro. It was very tasty, and since my son loves rice so much, it was perfect for him too.
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Yield: Serves 4
1 cup long grain rice
2 cups water
1 teaspoon olive oil
1/2 teaspoon salt
1 can white corn chipotle corn, drained
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1/2 red onion, chopped
2 cloves garlic, chopped fine
a small bunch of fresh cilantro, chopped very fine (I used half a large bunch)
3 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon cumin
salt and pepper to taste
Bring 2 cups water to boil in a saucepan. Add 1 cup rice, 1 teaspoon olive oil and 1/2 teaspoon salt. Cover with a lid and reduce to a simmer. Simmer for 15 minutes, then remove from heat. Do not take the lid off at any time. Let the rice rest for another 15 minutes, with the lid on at all times. I like to spread the rice then on a cookie sheet for about 5 minutes so it can come to room temperature.
Add corn, beans, green pepper, onions, garlic, cilantro, vinegar, oil and cumin to a large mixing bowl. Mix well to combine. Add rice and mix. Add salt and pepper to taste. Serve at room temperature or chilled.
