Rice & Black Bean Salad

LunchDinnerSides
Written By Jessica Hoskins

Black beans are a staple in our home because they are such an economical and nutrient packed food, containing numerous vitamins and minerals. They are very high in fibre and antioxidants, and have been shown to help lower blood sugar levels, cholesterol and blood pressure. I make this exact recipe every time we have leftover rice (in fact I often make extra just so I can make it!). Eat it as a side or add it to lunch boxes for the perfect brain food!

 
Prep time 10 | Cook time 1| Total time 11 | Servings 4


INGREDIENTS

¼ cup extra-virgin olive oil

¼ cup lime juice

1 teaspoon ground cumin

1 ½ cups cooked basmati rice, cooled

1 can black beans, rinsed and drained

1 cup grated carrots

¾ cup corn kernels

¾ cup finely chopped tomato

¼ cup minced flat leaf parsley

2 tablespoons finely chopped red onion

Salt and pepper



METHOD

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



Enjoy x
 
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Jessica Hoskins https://www.jessicahoskins.com
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