Southwestern Black Bean and Rice Salad

I’m ready for some warm-weather cooking! This dish is fantastic in the summer, but since sweet corn won’t be ready for months, you can use frozen corn for now. (Just promise me that you’ll upgrade when summer arrives!) You can serve this as a main dish or pair it up with grilled chicken or salmon. You can even make it in advance and then take it to a party or pack it in lunches. (Just keep the avocado out until you’re ready to eat it so that it doesn’t turn black.)

You’ll learn a new method for cooking rice here that’s perfect for rice salads. You don’t want the rice to clump together too much and this method prevents that from happening by using extra water during cooking and then draining and rinsing the rice. It’s an extra step, but it’s worth it this time.


Southwestern Black Bean and Rice Salad


serves 6



1 cup long grain brown rice

1 tablespoon olive oil

1 Anaheim pepper, trimmed, seeded and minced

1 small red onion, finely chopped

3 garlic cloves, minced

1 cup sweet corn, fresh or frozen (thawed)

1/2 teaspoon kosher salt

1 teaspoon cumin

1 pinch cayenne pepper

1 – 15 oz. can black beans, rinsed and drained

1 ripe avocado, diced

1/3 cup minced cilantro

2 tablespoons lime juice



1. Bring a 12-inch saucepan of water to a boil. Add the rice and reduce heat slightly to keep from overflowing, but still maintaining a boil. Stir occasionally for 35 minutes, adding additional hot water to keep rice from sticking (I add an additional 3-4 cups of water). Drain and rinse well with cold water. Drain well and allow to cool. Set aside in a large bowl.

2. Heat 1 tablespoon of olive oil in the same saucepan over medium heat. Add the chile, onion, and garlic. Saute for 3-4 minutes until slightly softened. Add the corn, salt, cumin, and cayenne pepper, and continue to cook for another minute.

3. Add the sauteed vegetables, black beans, avocado, cilantro, and lime juice to the rice. Combine well. Serve warm or cold.


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