Rice Salad with Black Beans and Corn

Name: Rice Salad with Black Beans and Corn
Total time: 30 min
Ingredients: 1 unit tomato; 1 unit avocado; 2 cups water; 1 clove garlic; 1 small jar black bean; 1 cup rice; 1 tbsp olive oil; 3 oz corn; 1 tsp salt; 1/4 unit onion

ekilu Team

“Fun salads that are bursting with color are so satisfying to eat. Just take a look at this black beans, corn, and rice salad Isn’t it mouthwatering?”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

tomato

1 unit

avocado

1 unit

water

2 cups

garlic

1 clove

onion

1/4 unit

Pantry ingredients

black bean

1 small jar

rice

1 cup

olive oil

1 tbsp

corn

3 oz

salt

1 tsp

Instructions

Start by cooking the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Chop the onion and the tomato. Then cut open the avocado, scoop out the flesh, and cut into dice.

Drain the corn and black beans. Rinse under running water.

In a bowl, mix the onion, tomato, avocado, black beans, and corn. Stir gently.

Arrange the rice and the black beans salad you’ve just made on a plate and serve.

Tips & Tricks

When assembling the salad, you can mix the black beans with the rice, or you can arrange the rice on one half of the plate and the salad on the other, like we did. You can serve the dish any way you like, but it will always taste better if well-presented.

Why not sprinkle a little minced chives or cilantro over your salad?