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Ingredients 0/12
Why This Recipe Is So Popular
This salad is packed with protein and fiber, making it both healthy and filling. Its bold flavors come from fresh ingredients and a tangy dressing that brightens every bite. It’s easy to prepare and perfect for a quick meal or side dish.
Pro Cooking Tips
- Rinse and drain the black beans well to reduce excess salt and improve texture.
- Use fresh lime juice for the best tangy flavor in the dressing.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to blend.
- Use fresh lime juice for the best tangy flavor in the dressing.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to blend.
Directions
Bring the rice and water to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the rice is tender and all the water is absorbed, about 20 to 25 minutes. While the rice is cooking, combine the tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper in a bowl. Drizzle in the oil and whisk everything together to create a flavorful dressing. When the rice is ready, let it cool slightly, then mix it with the black beans and corn. Pour the dressing over the salad and toss everything gently until it’s all nicely coated. Enjoy!
Serving Combinations
Serve this salad over a bed of greens or alongside grilled chicken or fish for a complete meal. It also pairs well with tortilla chips as a healthy dip or can be stuffed into whole wheat pita pockets for a tasty lunch.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir the salad before serving again, as some dressing may settle at the bottom. Avoid freezing, as the texture of the beans and vegetables may change.
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