SPICY CORN AND BLACK BEAN SALAD

SPICY CORN AND BLACK BEAN SALAD image

Number Of Ingredients 17

Ingredients

2 cups brown rice
4.25 cups water
4 ears corn, cob stripped of corn, parboiled, and cooled
1 (15 oz.) can black beans, drained & rinsed
1 red bell pepper, finely chopped
1/4 cup green onion, finely chopped
1/2 cup red onion, minced
2 cloves garlic, minced
1 large tomato, seeds removed, chopped
¼ cup freshly picked cilantro
1 teaspoon cumin, toasted and ground
1 teaspoon coriander, toasted and ground
Juice from 1 lime
3 tablespoons EVOO
1 jalapeño pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper, to taste
Chives, chopped, garnish

Steps:

Combine the rice and water in the rice cooker. The ratio of rice to water should be around 1 to 2 and a half. Turn on rice cooker and cook until the switch clicks to the warm setting. Allow to rest 5 additional minutes to ensure proper moisture absorption then fluff with a fork to keep the grains separate. For the salad: In a large bowl, combine all of the ingredients, cover, and set aside until service. Combine with the brown rice and re-adjust the seasoning just prior to serving.

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