Rice Salad with Black Beans & Toasted Corn

Prep Time:

25 minutes

Number of Servings:

Serves 4

Recipe Source:

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

Ingredients

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

Directions

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.
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.
In a large bowl, toss together rice and corn with remaining ingredients until thoroughly combines. Season with additional garlic salt and pepper, to taste.
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.

Notes

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

Nutrition Info:

577 Calories, 29 g Protein, 0 mg Cholesterol, 110 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 21 g Fiber, 4 g Total fat (1 g sat), 714 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Folate, Magnesium, Phosphorus, ★★★★ Vitamin B6, Iron, Potassium, Zinc, ★★★ Vitamin B3 (niacin), Vitamin K, ★★ Vitamin A, Vitamin B2 (riboflavin), ★ Vitamin E, Calcium

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