Rice and Vegetable Salad Recipe

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We have been having the most unusual weather here in Minnesota. It's been in the 80's for the last couple days and usually this time of the year it's in the 30's! This is the perfect weather for having a barbeque!! We got invited over to a friends house for one, so I needed to find a recipe for a salad with the ingredients I had on hand. This Rice and Vegetable salad was super easy and so flavorful! I just loved scooping it up with tortilla chips and some guacamole! It has some great flavors! Even better, it has a lime juice and olive oil sauce, so it won't spoil fast in the heat like mayo based salads do! Hope you enjoy!!

Rice and Vegetable Salad

What you need:

1/2 c. basmati rice, cooked and cooled

1- 15 oz can black beans, rinsed

2 medium carrots, finely chopped

3/4 c. frozen, fresh (thawed) or canned corn (rinsed)

3/4 c. tomatoes, chopped

3 tbsp fresh parsley, minced

2 tbsp red onion, finely chopped 

1/4 c. lime juice

1/4 c. olive oil

1 tsp. cumin

salt and pepper

Directions:

In a large bowl, combine beans, carrots, corn, tomatoes, parsley, onion and cooled rice. 

In a small bowl, whisk the lime juice, olive oil, cumin, salt and pepper. Drizzle over rice and veggie mixture and stir gently to combine. Refrigerate for 30 minutes prior to serving. 

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Recipe Source: Taste of Home (slightly adapted)

This recipe was shared at:
Beans and Rice Linky at Meet Penny
Fresh Produce Tuesday at 2 Sisters 2 Cities
Recipe Round Up at Gooseberry Patch
Recipe of the Week at Family Fresh Meals
Show me what you got at Our Delightful Home
Church Supper at Everyday Mom's Meals
Weekend Potluck at The Country Cook
Full Plate Thursday at Miz Helen's Country Cottage
Midweek Fiesta at Food Corner
Look What I Made at A Thrifty Mom
Totally Tasty Tuesdays at Mandy's Recipe Box