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Prep Time: 
20 minutes
Number of Servings: 
Serves 4 to 5
Recipe Source: 

The Big Beautiful Brown Rice Cookbook by Wendy Esko ($16.95 USD, Square One Publishers)

Ingredients

  • 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

Directions

  1. Place all of the ingredients in a large serving bowl and toss until well combined.
  2. Serve as is, or refrigerate and enjoy chilled.

Notes

This is a great recipe to use up any leftover rice, beans, or vegetables.