Easy Southwestern Bean Salad (Recipe)

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This salad keeps well for several days, so make a large quantity and store the leftovers in your refrigerator.

Diana shows you how to make one of her favorite salads using cooked whole grains:

Ingredients

2 cups cooked brown rice or barley 1 16-ounce can black beans, drained and rinsed 2 cups frozen corn kernels 1 red bell pepper, chopped 1 small onion, chopped 1/4 cup white wine vinegar, or to taste 1/4 cup chopped cilantro leaves (if you don’t like cilantro, use flat Italian parsley) 1 minced jalapeno pepper, or a pinch of cayenne, to taste 1 teaspoon mild chili powder

Directions

Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for one hour before serving. Keeps well.

Enjoy!

Republished from DrMirkin.com