Rice Salad with Black Beans & Toasted Corn

 

From Supermarket Vegan by Donna Klein ($18.95, Perigee/Penguin Group, 2010)

25 minutes prep time               Serves 4

What You Need:

  • 2/3 c Arborio* rice
  • 1/2 Tbsp canola oil
  • 11/2 c frozen yellow corn, thawed
  • Garlic salt, to taste
  • Freshly ground black pepper, to taste
  • 1 15 oz. can black beans, rinsed and drained
  • 11/2 c prepared mild or medium salsa or picante sauce
  • 4 scallions, white and green parts, thinly sliced

What You Do:

  1. Bring a medium stockpot of salted water to a boil over high heat. Add rice and boil until tender yet firm to the bite, stirring a few times, 12 to 15 minutes. Drain in a colander. Rinse under cold running water to cool; drain well.
  2.  Meanwhile, in a medium nonstick skillet, heat oil over medium-high heat. Add corn and cook, tossing and stirring often, until browned and fragrant, 3 to 5 minutes. Remove skillet from heat and toss corn with garlic salt and pepper; set aside to cool about 15 minutes.
  3. In a large bowl, toss together rice and corn with remaining ingredients until thoroughly combines. Season with additional garlic salt and pepper, to taste.
  4. Serve at room temperature, or cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.

*The use of the starchier Arborio variety of rice ensures the grains will not harden in the refrigerator.