Enjoy this versatile dish warm as a side dish or chilled as a summer salad.
- Portion size 6 servings
- 1/3 cup parboiled rice
- 3 cups corn
- 1 can drained and rinsed kidney bean
- 1 cup chopped sweet red pepper
- 1/2 cup chopped celery
- 1/3 cup chopped green onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped jalapeño pepper optional
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- dash hot pepper sauce
In 8-cup (2 L) casserole, microwave rice and 3/4 cup (175 mL) water, covered, at High for 4 to 7 minutes or until boiling. Microwave at Medium (50%) for 7 to 9 minutes or until rice is tender, rotating twice. Transfer to serving bowl; cover and let stand for 5 minutes. In same casserole, microwave corn and 1/4 cup (50 mL) water, covered, at High for 10 to 12 minutes or until tender, stirring once. Drain if necessary; stir into rice. Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).
Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.