Share my Recipe Sunday - Stephanie's southwestern rice salad

This salad looks wonderful. Stephanie from A High and Noble Calling submitted this salad. She has won my Gem of the Week Award.
There is so much color in this salad. It looks like something that would be a hit anywhere you served it.
She has great pictures on the process of making it too. (I love that!) Visit her blog to see all the great pictures!!


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This recipe was passed onto me by a friend and it is absolutely one of my favorites! Anything with corn and black beans ranks high on my list, and this dish has all that and one of my favorite spices: cumin!

It makes a large bowl full and is a quick and easy summer recipe. This recipe is adapted from Taste Of Home, and originally called for all of the veggies to be sauteed, but I like it better when they are raw and fresh. It makes it crispier, healthier and keeps your kitchen cool on a hot day!

Southwestern Rice Salad

2/3 cup cooked Brown rice

3/4 cup chopped green pepper

1/2 cup of chopped red onion

1 cup chopped medium carrot

3 garlic cloves, minced

1 16 oz package of frozen corn (thawed)

1 15 oz can of black beans (rinsed and drained)

2 medium plum tomatoes chopped

1 cup salted peanuts (or chickpeas)

1/3 cup of lemon juice

1/2- 1 1/2 tsp cayenne pepper to taste

1/2 tsp ground cumin

Optional: 1 Tbsp of flax seed oil

1. Chop up the veggies an put them into a bowl

2. Add the corn and black beans and the peanuts
(or chickpeas) and cumin, then mix all together.

3. Add the lemon juice, cayenne and cumin and flax
seed oil and mix well.

4. Add the rice and mix well. Cover and refrigerate
for at least 4 hours for the flavors to meld
together.

5. Enjoy!!

Stephanie
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Thanks!