Black Bean, Rice and Veggie Salad

This was an easy side salad to throw together for our camping trip and I loved how colorful it was. It allowed me the flexibility to make it a day ahead, which worked out well since it gave time for the flavors to combine. But it would also be a nice compliment to a BBQ or summer dinner. I served it along side some grilled chicken quesadillas.

Black Bean, Rice and Veggie Salad

Ingredients:

1/4 cup extra-virgin olive oil

1/4 cup lime juice

1 teaspoon ground cumin

1 1/2 cups cooked basmati rice, cooled

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

1 cup finely diced carrots

3/4 cup raw corn kernels

3/4 cup finely chopped tomato

1/4 cup minced Italian parsley

1/4 cup minced fresh cilantro

2 tablespoons finely chopped red onion

Salt and pepper

Directions:

In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Makes 5 cups; 4 or 5 servings

Adapted from Sunset Magazine