Southwestern Rice Salad
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An exotic southwestern rice salad with black beans and corn recipe.
06 August, 2013
ingredients
Rice vinegar
250 g
Lime juice
3 tbsp
Sugar
4 tbsp, brown
Olive oil
4 tbsp
Cumin
Tabasco
Scallion
8 each
Black beans
200 g
Sweet corn
200 g
Tomatoes
200 g, cherry
Coriander
2 tbsp
Preparation
Bring around 500 ml of salted water to the boil, add the rice, cover and simmer for around 20 minutes until cooked. Remove the lid and leave to cool.
Mix the lime juice with a pinch of sugar and the oil and season to taste with salt, cumin and Tabasco.
Mix all of the salad ingredients together with the dressing and serve.
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