Black Bean, Corn and Rice Salad

Fresh cilantro jump-starts the flavor of this robust, super-quick salad.

–

Save & Share

Servings 6

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

548b4546-9993-468c-99bc-bc467c5214a4

ingredients 9
Prep Time 15 min
Total Time 15 min

Ingredients

1/2: cup uncooked instant white rice

1/2: cup water

2: tablespoons chopped fresh cilantro

1/8: teaspoon salt

3: tablespoons chili sauce

2: teaspoons olive oil

1: teaspoon lime juice

1: (15-oz.) can black beans, drained, rinsed

1: (11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Cook rice in water as directed on package, omitting margarine and salt.
2 Meanwhile, combine 1 tablespoon of the cilantro, salt, chili sauce, oil and lime juice; blend well.
3 In large bowl, combine cooked rice, black beans and corn. Add chili sauce mixture; toss well. Sprinkle with remaining 1 tablespoon cilantro.

EXPERT TIPS

toggle

Expert Tips

Replacing dried beans with their canned counterparts saves two to three hours in cooking time. Convenience comes with a cost though, extra sodium. Placing beans in a colander and rinsing them with water reduces sodium by one-quarter to one-third. This simple step also gives canned beans a fresher flavor.