Salsa Rice with Black Beans and Corn

Serves: 4

An all-star, easy Salsa Rice with Black Beans and Corn. So easy. So delicious. Can be eaten heated, room-temp, or chilled.

Dovetailing tip: When cooking the rice for today's meal, make a large batch. Use 2 cups for the lemon rice for Meal 2. Freeze the remaining for another time.

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1 cup cooked brown rice
1/2 (14-ounce) can black beans, rinsed and drained
1/2 cup prepared pico de gala salsa
1/2 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves
salt and freshly ground black pepper


Mix ingredients together. Season, to taste, with salt and black pepper.

Eat immediately, refrigerated, or heat if you prefer.


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