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Speedy Mexicali Rice And Black Bean Salad

fast.cook's picture
Ingredients
  Cooked basmati rice 2 Cup (32 tbs)
  Canned black beans 19 Ounce, drained, rinsed (One 540 Milliliter Can)
  Cooked corn kernels 1 Cup (16 tbs)
  Red bell pepper 1 , diced
  Green onions 4 , chopped
  Light sour cream 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Freshly squeezed lime juice/Lemon juice 4 Teaspoon
  Dried oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Chopped fresh coriander/Parsley 1⁄2 Cup (8 tbs)
Directions

1. Salad: In a large serving bowl, combine rice, black beans, corn, red pepper and green onions.
2. Dressing: In a bowl, combine sour cream, olive oil, lime juice, oregano, cumin and hot pepper sauce. Pour over rice mixture; toss well. Cover and refrigerate for up to 8 hours. Stir in coriander just before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Interest: 
Quick

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