Black Bean, Corn, and Salsa Salad
Yummy, yummy, yummy! I have made this as part of my meal prep twice in the past month. I love the ease of prep and the flavors are wonderful.
Serving: 6 servings
INGREDIENTS
1 cup Farro
½ veggie stock cube (optional)
1.5 cup corn (fresh, frozen or canned)
15 oz black beans (cooked)
1/3 cup green onions, chopped (optional)
1/3 cup cilantro, finely chopped (optional)
¾ cup chunky salsa
¼ teaspoon salt (optional)
5-6 grinds fresh black pepper
INSTRUCTIONS
Cook the Rice
Cook the rice according to the package directions. If desired, substitute low sodium veggie broth instead of water while steaming or add 1/2 of a veggie stock cube to the while you bring the water to a boil
If you are using a rice cooker or Instapot follow directions for your specific device on how to cook the rice.
Prep the Veggies
While the rice cooks, chop the green onions, and cilantro and set aside.
Microwave the corn for 1 – 2 minutes. Drain off any excess liquid.
Rinse the black beans under warm water if you are using canned black beans
Mix all the veggies in a bowl. Add the salsa.
Allow the rice to cool slightly then gently add to the bowl with the veggies.
Mix until well combines
Taste and add more salt and pepper as needed.
Serve and enjoy!
NOTES
This recipe is adapted from Nikki Vegan’s Black Bean, Corn and Salsa Rice Salad: https://nikkivegan.com/black-bean-corn-and-salsa-rice-salad/
I used Farro in this recipe because I love the taste. You can use brown rice instead of the Farro if that is what you have available. I am a Bob's Red Mill fan but you can purchase Farro from your favorite local grocery store.
This dish is great for meal prep. You can add it to a burrito, veggie bowl or enjoy on its own hot or cold.
I have stored this in the refrigerator in a glass covered bowl for up to 4 days.
Please let me know in the comments below if you give this recipe a try.
Enjoy!!
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