Ingredients
- 1 cup white rice
- 2 cups water
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 4 teaspoons chili powder
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- ground black pepper to taste
- ¾ cup canola oil
- 3 (15.5 ounce) cans black beans, drained and rinsed
- ½ (10 ounce) box frozen corn, thawed
Reasons You'll Love It
This salad is packed with vibrant flavors and a variety of textures. It’s both healthy and satisfying, making it a perfect choice for a quick lunch or a light dinner. Plus, it’s easy to customize with your favorite fresh ingredients.
Simple Cooking Tips
- Rinse and drain the black beans well to reduce any canned saltiness.
- Use fresh lime juice for the best tangy flavor.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
- Use fresh lime juice for the best tangy flavor.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Step 1
Bring the rice and water to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the rice is nice and tender and all the water is absorbed—this usually takes about 20 to 25 minutes.
Step 2
While the rice is cooking, combine the tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper in a bowl. Give it a good stir, then slowly whisk in the oil to create a flavorful dressing.
Step 3
When the rice is ready, fluff it up with a fork and add the black beans and corn. Pour the dressing over everything and toss gently until everything is coated and mixed together evenly. Let it sit for a few minutes if you can—that way the flavors really come together.
Creative Serving Ideas
Serve this salad chilled or at room temperature. It pairs wonderfully with grilled chicken, fish, or as a filling in soft tacos. You can also enjoy it on its own with some crunchy tortilla chips for a tasty snack.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again, as some of the dressing may settle or be absorbed by the beans and vegetables.
