I have been making this salad for a few summers now.
One thing that’s nice about this salad is that it holds up really well. I make up a big bowl of it and we’ll eat off it all week. It has lots of fiber and protein in it, so you can feel good about eating it too.
Beans and Rice Salad
3 cans of beans, your choice, strained and rinsed
1 can of whole kernel corn, strained and rinsed
2 cups of cooked and cooled brown rice
3 stalks celery, chopped
1 small purple onion, chopped
1 pepper any color, chopped
1 cucumber, chopped
A good fist full of chopped cilantro, to taste
1 or 2 jalapenos, seeded and chopped
3 Roma (plum) tomatoes, chopped
This is by no means the complete list of ingredients.
You can add black olives, chopped pepperoncini, cheese if you want
( Cojita is nice) , but the salad won’t last as long.
Use whatever fresh vegs you want, just make sure you wash them well and leave the danged skins on! They’re good for you.
Now let’s make the dressing :
Whisk together equal parts of lemon juice and oil. Shake in some garlic powder, chili powder, cumin, salt and pepper. Stir in a little lemon zest too. Make sure it’s all well combined, then pour onto the salad. I did not give you exact measurements for the dressing, because you’ll need more or less depending on the size of the salad and your own taste. A little goes a long way though and if you make too much, just keep it in the fridge.
Mix salad well, stirring up a few times before serving. Chill for a couple hours. Serve with ANYTHING. We like to add hot sauce because we’re spicy like that.