Recipes: Recipes, Salads, Side Dishes

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Black Japonica Rice, Pinto Bean and Corn Salad

Recipe submitted courtesy of Lundberg Family Farms.


    • 1 cup Lundberg Family Farms Black Japonica™ Rice
    • 2 cups water
    • 3 Tablespoons balsamic vinegar
    • 1 clove garlic, minced
    • 1/3 cup olive oil
    • 1-1/2 cups frozen corn
    • 2 cups halved cherry tomatoes
    • 4 green onions, sliced
    • 1 red bell pepper, diced
    • 2 Tablespoons chopped cilantro
    • 1 (15.5oz.) can black beans, rinsed & drained


        1. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes.
        2. Remove from heat and let steam 10 minutes. Cool.
        3. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
        4. Add rice to bowl. Add remaining ingredients; toss to combine.
        5. Cover and refrigerate. (Can be prepared 1 day ahead.)
        6. Bring to room temperature before serving. Add salt and pepper to taste.


          Yield: 9 cups
          1 cup = 152.4 grams


          Serving size 1 cup, Calories 150, Calories from fat 60, Total Fat 6g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrates 21g, Fiber 3g, Sugars 3g, Protein 4g.

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