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Friday, May 13, 2011

Black Bean and Rice Salad


Whenever I cook Mexican food I struggle to come up with a side dish, other than chips, that is.  So when I made my Taquitos last week, I whipped up a fast, yummy side dish! 

In fact, this was so good I even ate it as lunch the next day!


Black Bean and Rice Salad
An Amy Original


1 1/3 cups cooked brown rice (use fresh or leftover rice)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed
1 (10 oz) can diced tomatoes with chilies
¼ tsp ground cumin
¼ tsp paprika
Salt to taste


Combine all ingredients in a large bowl and stir to mix.  Serve warm or cold.

Makes 6 servings

Enjoy!
Amy

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