By Shalini Kolluri
This Tex-Mex corn, beans and veggie favorite is great with rice or even on salad. I love putting the mixture over hot rice with cheddar. Sometimes, I eat this for lunch heated in the microwave topped with a small scoop of lite sour cream.
Black beans can be replaced with kidney beans or chickpeas. It totally depends on what beans you have available in your kitchen. This is a great recipe that can be easily altered to what you have on hand. Hope you enjoy it!
4 cups cooked brown rice or white rice
1 can black beans rinsed and drained
1/2 cup cooked corn kernels
1 cup diced tomatoes
1⁄2 cup scallions/onions chopped
1⁄2 cup cilantro, chopped
2 jalapeno pepper, seeded and diced
2 tablespoons lime juice
1⁄2 teaspoon salt
1 cup finely cut red/green bell pepper
2 dashes hot sauce ( I used cholula hot sauce)
cumin powder (optional)
In a bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, cumin powder and pepper and hot sauce. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating.