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Kelly’s Black Bean Salad

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Kelly’s Black Bean Salad

Directions

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Ingredients :

  • 1 cup white rice
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes
  • drained
  • ⅓ cup red wine vinegar
  • 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
  • Methods :

  • Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  • Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
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