The earthy flavors of black beans and green olives are well matched by the lime juice and cilantro in this colorful salad. In the summer, garnish it with fresh tomato wedges to add even more color.
Ingredients
- 3 cups cooked white or brown rice (from 1 cup uncooked)
- 2 cups fresh or frozen corn kernels
- 1 can (15 ounces) black beans, rinsed and drained
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- ½ cup chopped scallions (white and tender green parts)
- ½ cup chopped fresh cilantro
- ¼ cup sliced pimiento-stuffed green olives
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- Salt and freshly ground black pepper
How to Make It
- Combine the rice, corn, beans, peppers, scallions, cilantro, and olives in a large salad bowl. Toss to mix.
- Add the oil and lime juice and toss to mix. Season generously with salt and pepper. Serve at once. (You can hold the salad in the refrigerator for a few hours, but bring to room temperature before serving.)