Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables add color and taste contrast.
10 minutes
60 minutes
9 servings
1 cup black rice (or any whole grain rice)
2 cups water
3 Tbsp. balsamic vinegar
1 clove garlic, minced
⅓ cup olive oil
1-½ cups frozen corn
2 cups halved cherry tomatoes
4 green onions, sliced
1 red bell pepper, diced
2 Tbsp. chopped cilantro
1 (15.5 oz) can black beans, rinsed & drained
For more delicious rice recipes, visit Lundberg Family Farms.
Rebecca A Stevenson says: Thank you for this recipe. I need low sodium recipes. I will try this and rinse the beans or cook them from scratch.
NovaMom says: This is delicious, and so fresh tasting!! I used basmati rice because it’s all I had on hand, but am getting black rice for next time.
Thank you for these fantastic recipes, have made several now and love them all.
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