ciao bella rice salad
(1 RATING)
I created this recipe to avoid turning on my oven when it's really hot outside. I wanted it to be low fat and had to have protein. Being tired of chicken, black beans was the answer. This is a take on a recipe I saw for a black bean salsa. But being Italian and not too fond of cilantro I put my own spin on it with basil. I think it's filling enough to be a main dish or as a salad. Hope everyone likes it!
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prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- 1/2 cup brown rice, raw
- 1 medium red onion, finely chopped
- 1/4 cup olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 tablespoon basil, dried
- 1/2 teaspoon red pepper flakes
- 16 ounces corn kernels, fresh or frozen
- 15 ounces black beans, canned, drained and rinsed
- 1 pint grape or cherry tomatoes, halved
How To Make ciao bella rice salad
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Step 1Cook brown rice to package directions and allow to cool in a large mixing bowl.
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Step 2In a large skillet heat olive oil and saute red onion with salt and pepper until translucent
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Step 3Add basil,crushed red pepper,corn and black beans. Saute until corn is heated through. Allow to cool.
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Step 4Once mixture is cooled fold into rice. Add tomatoes and remaining 2 tablespoons of olive oil. Chill 4-24 hours and serve.
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