Friday, July 10, 2015

Summer Recipe: Rice, Bean and Corn Fiesta Salad

Summer is a great time to eat fresh, clean food and make recipes that are simple and easy. This recipe is a vegan rice and bean salad that can be eaten on its own or in a wrap, on a salad or with corn tortilla chips. The fresh cucumbers and tomatoes add crunch and flavor that tastes like summer.

This recipe is from SummerGirl Fitness and makes about 6 servings.

Rice, Bean and Corn Fiesta Salad


1 Can Black Bean
1 Cup Brown Rice
1 Can Corn
1 Cucumber
4 Large Tomatoes
1 Bunch Small Green Onions
2 Tablespoons Red Wine Vinegar
2 Tablespoons Olive Oil (Optional)
Salt and Pepper


Cook the brown rice in a rice cooker, mixing 1 cup rice to 2 cups of water. Once the rice is done, set it aside to cool. Slice the green onions into small pieces, and dice the cucumber and tomatos. In a large bowl mix together the corn, black beans, cucumbers, tomatoes and onions. Slice a handful of cilantro and toss into the bowl. Next add the brown rice and stir it all together. Add 2 tablespoons of red wine vinegar, an optional 2 tablespoons of olive oil, and salt and pepper to taste. Add additional olive oil or vinegar to your liking. Serve and enjoy!

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