Recipe: Black Bean and Rice Salad (using brown rice and corn)

BLACK BEAN AND RICE SALAD

1 cup long-grain brown rice
1/4 cup extra-virgin olive oil, divided use
1 Cubanelle (habanero) chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
1 medium red onion, finely chopped
3 garlic cloves, smashed, peeled and minced
2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
1 teaspoon kosher salt
1 (15 ounce) can black beans, rinsed well and drained
1 tablespoon distilled white vinegar
Freshly ground black pepper (to taste)
Hot sauce (optional)

Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. (Cook the rice in plenty of water, like pasta, so it stays tender after it cools.)

Drain rice and rinse well with cold water until cool. Transfer to a large bowl; set aside.

Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.

Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again. Add hot sauce if you want a little more heat.

Makes about 4 to 6 servings
Source: Real Food for Healthy Kids by Tanya Wenman Steel and Tracey Seaman