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