Black Bean and Rice Salad

Recipe View In a large bowl, gently combine the diced tomatoes, chopped red bell pepper, minced jalapeno peppers, lemon juice, dried cilantro, dried basil, red pepper flakes, drained corn, and rinsed black beans. Mix well to ensure the vegetables are evenly coated with the citrus and spices. Set aside to allow the flavors to meld. (Prep time: 15 minutes)

Recipe View In a medium saucepan, heat the olive oil over medium-low heat. Add the chopped red onion and sauté until translucent and fragrant, about 5-7 minutes. Add the minced garlic and continue to sauté for another minute until fragrant, being careful not to burn it. (Cook time: 8 minutes)

Recipe View Pour in the instant brown rice and toss to coat with the oil, onion, and garlic mixture. Add the reserved liquid from the corn and black beans, supplementing with water or vegetable broth as needed to meet the liquid requirements specified on the rice package. Bring to a simmer, then cover and cook the rice according to package directions until tender and the liquid is absorbed. (Cook time: 5-7 minutes)

Recipe View Once the rice is cooked, fluff it with a fork and allow it to cool slightly. (Cool time: 10 minutes)

Recipe View Gently combine the cooked rice with the vegetable mixture in the large bowl. Season with sea salt and freshly ground black pepper to taste, adjusting as needed. Serve immediately or chill for later. (Final prep time: 5 minutes)