Wednesday, April 3, 2013

Black Bean and Corn Salad

Makes enough for 4 generous servings

1 can of low salt Black Beans, drained & rinsed well.
1/2 Red Onion, sliced in thin rounds
2 scant cups frozen, or fresh corn removed from cob
1 1/2 cups cooked and cooled short grain Brown Rice
(I use Trader Joe's frozen, organic Brown Rice rather than cooking it, and then use the rest for a stir fry dinner)
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1/2 cup, or more of Balsamic Vinegar
1 teaspoon ground black pepper
1/4 Cup Low Sodium Soy Sauce
2 cloves Garlic, minced

Once you have all the ingredients in a bowl, stir well, add Balsamic Vinegar to the bowl, along with the soy sauce, garlic and pepper. Mix well. Cover and place in fridge, allowing salad to set for approx. 2 hours so the rice absorbs the flavors. Stir well and serve!

*Note: This salad keeps for several days, and gets better with time.