Black bean and corn rice

My Lean Streak

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

1cup scallions/onions chopped

1⁄cup cilantro, chopped

2 jalapeno pepper, seeded and diced

2 tablespoons lime juice

tablespoon oil

1teaspoon salt

1 cup finely cut red/green bell pepper

2 dashes hot sauce ( I used cholula hot…

View original post 57 more words


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s