1/4 cup extra-virgin olive oil1/4 cup lime juice
1 teaspoon cumin
1 - 1/2 cups cooked basmati rice, cooled
1 can (15 oz.) black beans, rinsed and drained
1 cup finely diced carrots
3/4 cup corn kernels
3/4 cup finely chopped tomato
1/4 cup minced italian parsley
1/4 cup minced cilantro
2 tablespoons finely chopped red onion
salt and pepper
In a serving bowl, stir olive oil, lime juice and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro and onion. Stir gently to coat. Season with salt and pepper.
YIELDS: makes 5 cups; 4 to 5 servings
Notes: You can use canned corn, I use frozen corn, thawed. This colorful salad can be made ahead of time, up to 1 day, chill in an airtight container
