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Sonoran Rice, Black Bean, & Corn Salad

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Sonoran Rice, Black Bean, and Corn Salad
2011-02-05 Main Dish
5 29

Rice salad with beans, corn, and tomatoes make an easy, quick, and colorful meatless meal.

  • Servings: 4 to 6


¼ cup Canola Oil
2 Tbsp Fresh Lemon Juice
2 tsp Honey
1 tsp Dried Mexican Oregano
½ tsp Ground Cumin
¼ tsp Chipotle Chile Powder
¼ tsp Salt
3 cups Cooked White Rice
1 cup Halved Red Grape Tomatoes
¾ cup Canned Black Beans, well-rinsed and drained
½ cup Cooked Fresh Whole Corn Kernels, or frozen and thawed
¼ cup Snipped Fresh Cilantro


Whisk oil, lemon juice, honey, oregano, cumin, chile powder and salt in a medium bowl until blended. Add rice, tomatoes, beans, corn, and cilantro; mix well. Cover and chill at least 1 hour. Garnish with additional cilantro, if desired.

Helpful Tips:

So easy! This is a simple, yet colorful salad, that is sure to please the adults and the kids. Make more for leftovers!