If there’s an area of meal planning where I find it hard to come up with new ideas, it’s the category of side dishes! It’s so easy to get into a rut of green beans, corn and baked potatoes. We like each of those things and they’re easy. They take no thought, but they get really boring after a while!
Recently when looking for something to add to my meal of Tandoori Shrimp, I came across a Brown Rice Salad and Black Beans and Corn recipe. I had all the ingredients on hand, so I went for it! Were we very happy I did! My husband raved about it the first night and when leftovers were served the next day, he exclaimed again how good this was! I heartily agree! You could serve this warm or cold and it would be perfect.
It’s hard to get a pretty picture of brown rice, so you have to trust me on this one. The flavor combinations are just so good!
Brown Rice Salad with Black Beans and Corn
1 Cup instant uncooked Brown Rice
15 oz. Black Beans, drained
1 Cup frozen corn kernels
1/4 Cup diced scallions
2 Tbl cilantro
2 tsp pickled Jalapeno peppers – I left this out
1 Tbl lime juice
1/4 tsp salt
1/4 tsp pepper
Cook rice according to directions on package.
While rice is warm, add all other ingredients. Serve with lime wedges.
This couldn’t be easier! It would be a great accompaniment to Mexican meals, chicken or fish.
Get out of your side dish rut and try this. You may be a long time before you look at baked potatoes again!