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
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.