Black Japonica Rice, Pinto Bean and Corn Salad Courtesy of: Lundberg Family Farms Rating: 5 Average: 5 (2 votes) Servings: Prep: Cook: Total Time: 1 hour 10 minutes Share this: facebook twitter pinterest email Print Description Here’s a side to add to or top any protein. Whether it’s grilled chicken or Cajun tofu stir-fry, this salad will take it to the next level. Ingredients 1 cup Lundberg Family Farms Black Japonica™ Rice 2 cups water 3 Tablespoons balsamic vinegar 1 clove garlic, minced 1/3 cup olive oil 1-1/2 cups frozen corn 2 cups halved cherry tomatoes 4 green onions, sliced 1 red bell pepper, diced 2 Tablespoons chopped cilantro 1 (15.5oz.) can black beans, rinsed & drained Directions Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes. Remove from heat and let steam 10 minutes. Cool. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste. Add rice to bowl. Add remaining ingredients; toss to combine. Cover and refrigerate. (Can be prepared 1 day ahead.) Bring to room temperature before serving. Add salt and pepper to taste. Recipes you may also like NextBack Cottage Cheese Breakfast Parfait Mediterranean Salad with Forever Citrus Dressing On the Go Dairy-Free Breakfast by Girls Gone Sporty® Homemade Super Honey Facial Peach Cobbler Smoothie Rainbow Green Smoothie Bowl Parmesan, Parsley, and Maldon Salt Popcorn Black Magic Brownies Sweet Corn Crab Cakes & Lime Vinaigrette Scrambled Eggs in Gluten-Free Toast Cups Comments View the discussion thread.