Black bean, corn and rice salad

Each bite of this beautiful salad contains a burst of herbal flavors and a wonderful blend of textures. If you can’t find fresh cilantro, basil or mint, just use more parsley and green onions.

Makes 8 servings

1 cup dried black beans 250 mL
1 cup long-grain rice, preferably basmati 250 mL
2 cups cooked corn niblets 500 mL
2 sweet red peppers, roasted, peeled and diced
1 jalapeno, diced
1 bunch arugula or watercress, trimmed and chopped
1/3 cup chopped fresh cilantro or parsley 75 mL
1/3 cup chopped fresh basil 75 mL
2 tbsp. chopped fresh chives or 25 mL
green onions
3 tbsp. red wine vinegar 45 mL
½ tsp. pepper 2 mL
1 clove garlic, minced 1
Salt to taste
3 tbsp. olive oil 45 mL

1. Soak beans in cold water for a few hours at room temperature or overnight in the refrigerator. Rinse and drain well.
2. In large pot, cover beans generously with water. Bring to boil, reduce heat and cook gently for to 1½ hours, or until just tender. Drain well. Reserve in large bowl.
3. Meanwhile, wash rice well. Bring large pot of water to boil, reduce heat and cook for 12 minutes, or until just tender. Drain well. Combine with beans.
4. Add corn, peppers, jalapeno, arugula, cilantro, basil, mint and chives to salad.
5. To make dressing, whisk together vinegar, pepper, garlic, and salt. Whisk in olive oil.
6. Toss dressing with salad. Taste and adjust seasonings if necessary.