Black Bean and Corn Salad (Vegan)

Black bean and corn salad. Not a new concept by any means. But this is streamlined and simplified and 100% vegan. I also added some rice to bulk it up. Veggies are great, but rice costs less. This salad still contains plenty of crisp and crunchy produce. The rice adds filing bulk, saves money and layers on another texture.

1 can black beans well rinsed
1 cup frozen corn niblets
2/3 cups frozen red/green bell peppers
12 cloves fresh garlic
1 cup jasmine rice
1 3/4 cups water
1 lime
olive oil
hot sauce
chili powder, onion powder, paprika, garlic powder, salt and pepper

Cook rice in water. When rice is done cooking add garlic, frozen corn and frozen peppers. Return still hot pot to still warm, but turned off burner on stove, cover and let sit about 5 minutes. When frozen veg are thawed, remove from stove and pour pot contents into a heat/fridge safe storage container.

Add zest from lime and all the juice you can squeeze from it.

Add a drizzle of olive oil - just enough to barely lubricate the entire bowl of salad.

Add hot sauce and spices. Adding slowly and tasting often.

Chill in fridge for at least 4 hours before serving.

Sprinkle individual servings with panko breadcrumbs or imitation bacon bits.


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