Kellys Black Bean Salad

My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!

INGRIDIENT

1 cup white rice

2 cups water

1 (14.5 ounce) can diced tomatoes, drained

⅓ cup red wine vinegar

3 cloves garlic, minced

1 tablespoon ground cumin

4 teaspoons chili powder

1 ½ teaspoons salt

1 teaspoon oregano

ground black pepper to taste

¾ cup canola oil

3 (15.5 ounce) cans black beans, drained and rinsed

½ (10 ounce) box frozen corn, thawed

DIRECTION

Step: 1

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Step: 2

Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.

Step: 3

Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

NUTRITION FACT

Per Serving: 374 calories; protein 10.4g; carbohydrates 45g; fat 17.8g; sodium 926.4mg.

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