J.W. Jackson’s Black Bean and Rice Salad

Slightly modified by yours truly

 

2-3 15-oz. cans of black beans, rinsed and drained
1 lb. bag frozen corn kernels, cooked (or 1 15-oz. can)
2 cups long-grain rice, cooked
1 large bell pepper, red or green, diced
½ cup red onion, chopped

1 14.8 oz. jar Melissa’s Hearts of Palm, sliced into coins
1 teaspoon salt
Dash of oregano
Your favorite vinaigrette salad dressing, to taste

Optional ingredients: shredded cheddar cheese or feta cheese, sliced black olives, marinated artichoke hearts, chopped cilantro, oregano, chili powder, cumin

Mix and serve. It’s very good with rice pilaf, wild rice, or basmati rice.

NOTE: This salad is mentioned in chapter 3 of the 9th (of 21) book in the series, A Shoot on Martha’s Vineyard: “We went down to eat. Grilled bluefish, fresh homemade bread, rice and bean salad, and the house Sauvignon Blanc. Delish!”
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