Serve this bright and colourful Mexican rice salad at room temperature to bring out all the fresh delicious flavours of summer -- Ontario Sweet Corn, Tomatoes, Green Peppers and Onions.  You can substitute canned lentils, chick-peas or kidney beans for the black beans.

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Standing Time: 1 hour

Preparation Time:

Cooking Time:

Serves: 8

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Ingredients

  • 3 medium cobs Ontario Sweet Corn, husked
  • 1-1/4 cups (300 mL) water
  • 1 cup (250 mL) long grain rice
  • 6 tbsp (90 mL) olive oil
  • 1/4 cup (50 mL) white wine vinegar
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) cayenne pepper
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 large Ontario Field Tomato, diced
  • 1 cup (250 mL) chopped Ontario Sweet Green Pepper
  • 1/2 cup (125 mL) chopped Ontario Green Onions
  • Salt and pepper
  • 2 large Ontario Field Tomatoes,
  • halved and sliced

Instructions

With sharp knife, cut corn kernels from cobs to make 1-1/2 cups (375 mL); set aside. In medium saucepan, combine water and rice; bring to boil. Cover, reduce heat and simmer 15 minutes. Stir in corn; cook for 5 minutes or until corn is tender and no liquid remains.

Meanwhile, in large bowl, whisk together oil, vinegar, cumin and cayenne. Add hot rice mixture; toss well. Let cool slightly. Stir in black beans, diced tomato, green pepper and green onions. Add salt and pepper to taste. Cover and let stand at room temperature 1 hour to blend flavours. Spoon into bowls; tuck tomato slices around edges.

Nutritional information

1 Serving:

  • PROTEIN: 6.5 grams
  • FAT:11 grams
  • CARBOHYDRATE: 37 grams
  • CALORIES: 268
  • FIBRE: 5 grams