Black Japonica Rice, Pinto Bean and Corn Salad

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.


  • 1 cup Lundberg Family Farms Black Japonica™ Rice
  • 2 cup water
  • 3 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • 1-1/2 cup frozen corn
  • 2 cup halved cherry tomatoes
  • 4 green onions, sliced
  • 1 red bell pepper, diced
  • 2 tbsp chopped cilantro
  • 1 (15.5oz.) can black beans, rinsed & drained


  1. Bring water to boil in a medium saucepan with a tight fitting lid.
  2. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes.
  3. Remove from heat and let steam 10 minutes. Cool.
  4. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
  5. Add rice to bowl.
  6. Add remaining ingredients; toss to combine.
  7. Cover and refrigerate. (Can be prepared 1 day ahead.)
  8. Bring to room temperature before serving. Add salt and pepper to taste.

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