Sarita-Fionna’s Corn-Bean-Rice Salad (Oldways)

Serves 8
2 cans black beans, well rinsed and drained
4 cups of cooked and cooled brown rice
1 can of corn, drained, or 12 oz bag of frozen corn, thawed
1 small jar roasted red peppers, chopped (fire roasted are nice)
1 red onion, minced
3 cups chopped fresh tomatoes
2 ripe avocados, peeled and chopped
1 bunch fresh cilantro, stems removed, leaves chopped
3/4 cup lime juice (from about 4-5 limes)
2 tablespoons honey
1 teaspoon ground cumin
1/2 teaspoon chile powder
Dash of cayenne (optional)
Salt and pepper, to taste

1. In a small bowl, whisk together lime juice, honey, cumin, chile powder, and cayenne, if using. Set aside.
2. In a large bowl, stir together the beans, rice, and corn. Next, stir in the onion, red peppers, and cilantro.
3. Drizzle lime-honey-spice mixture over ingredients in the large bowl. Stir to coat evenly, and add salt and pepper to taste.
4. Add tomatoes and avocados last, folding in gently so as to not crush them.

This protein-packed salad keeps in the refrigerator for 2-3 days. It’s good as a meal or as a side dish. Best if made a couple hours ahead so that flavors can blend. The lime juice keeps the avocado from turning brown.

See original recipe here


Oldways’ mission is to inspire good health through cultural food traditions.

At Oldways, nutrition, culture and sustainability are built into our main mission of preserving and promoting traditional foods in ways that are good for people and good for the planet. To this end, we’ve organized a range of conferences – from scientific ones focusing on the commonsense truth around traditional diets to overseas symposia to introduce chefs, journalists and everyday food lovers to the classic dishes of Morocco, Spain, Tunisia, Italy, Greece, France and Turkey. We develop resources to help consumers and health professionals embrace traditional diets and use healthy ingredients. We also founded the Chefs’ Collaborative to support local and sustainable foods in America’s restaurants.


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