A refreshing, Southwestern-flavored vegetarian main dish salad.
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2 cups cooked rice
1 (15-ounce) can black beans, rinsed, drained
1 (11-ounce) can whole kernel corn with red and green peppers
2 tablespoons vegetable oil
4 teaspoons lime juice
2 tablespoons chopped fresh cilantro
6 ounces (1 1/2 cups) Cheddar cheese, cubed 1/2-inch
Roma tomato slices or tomato wedges, if desired
Combine rice, black beans and corn in large bowl; mix well.
Stir together oil and lime juice in small bowl; pour over rice mixture. Add 2 tablespoons chopped cilantro; mix lightly. Cover; refrigerate 2 hours or overnight.
Just before serving, stir in cheese. Garnish with tomatoes, if desired.
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Made this late Jan. 2018. Very easy. Used can of plain corn as that's what I had on hand. I also didn't have fresh cilantro so used a smaller amount (I think 1 tsp.) of dried. Lime adds a nice, light refreshing taste. This salad could also be used for a burrito filling. I will probably make again but would likely grate the cheese, especially if using as a burrito filling.
Plain corn and dried cilantro--see main comments.