Black Bean and Rice Salad

Ingredients

• 2 tomatoes , chopped
• 1 large red bell pepper , chopped
• 2 jalapenos peppers , minced
• 0.75 cups lemon juice
• 1.25 teaspoons dried cilantro
• 0.25 teaspoons dried basil
• 0.13 teaspoons red pepper flakes
• 1 can whole kernel corn; drain and reserve liquid , 15 ounce
• 1 can black beans; drain and reserve liquid , 15 ounce
• 1 tablespoon olive oil
• 0.5 cups chopped onion
• 0.5 teaspoons minced garlic
• 1.5 cups instant brown rice
• salt and pepper to taste

Instructions

1. 1

   In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.

2. 2

   In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.

3. 3

   Combine the rice and vegetable mixture. Salt and pepper to taste and serve.