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Perfect for a light lunch, a summer picnic or for serving at a party. I love this recipe. It’s healthy, it’s easy, it’s versatile. And that’s what I’m all about. Adapt it to your own preferences. Remove the rice if you’re watching your carb intake or even replace it with pearl barley. Add avocado, shrimp or whatever it is you like or have in your fridge.

(Adapted from Weight Watchers)

(Makes 8 servings)

Ingredients:

1 cup of long grain rice, cooked as per directions then cooled at room temperature

1 cup frozen corn kernels (cooked in the microwave with a bit of water for 2 minutes, then drained and cooled)

1 15 oz can black beans, rinsed and drained (Use the small Mexican type black beans, not the big ones)

1 cup of green or red bell pepper, seeded and chopped

½ cup red or white onion minced

2 scallions chopped

¼ cup of cilantro (fresh coriander) or use parsley if you prefer

½ jalapeno pepper, seeded, deveined and minced (wear gloves to prevent irritation)

In a large bowl, combine all above ingredients.

Dressing:

¼ cup red wine vinegar (Can be substituted for white wine vinegar or apple cider vinegar)

3 tablespoons of lime or lemon juice

2 tablespoons of olive (or vegetable) oil

¼ teaspoon of salt or to taste

In a small bowl, combine all the dressing ingredients and mix well

Pour dressing over rice mixture and toss to coat. Add more vinegar, lemon juice or salt if desired. Refrigerate, covered, until flavours are blended, at least one hour.

L&L

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