The Big Beautiful Brown Rice Cookbook by Wendy Esko ($16.95 USD, Square One Publishers)
- 2 c cooked short-, medium-, or long-grain brown rice
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 c blanched fresh or frozen sweet corn
- 1 c cooked black beans (rinse if canned)
- 2 Tbsp chopped fresh cilantro
- 1 tsp ground cumin
- 1/8 tsp cayenne pepper, or to taste
- 1/2 c Citrus Vinaigrette (recipe follows) or other prepared vinaigrette
- Place all of the ingredients in a large serving bowl and toss until well combined.
- Serve as is, or refrigerate and enjoy chilled.
This is a great recipe to use up any leftover rice, beans, or vegetables.