Brown Rice Salad with Black Beans and Corn

I’m making this today for lunch….it sounds SOOOO good!  I’ll have some grilled chilis and vegetables with it…..oooooh, yummo!

Brown Rice Salad with Black Beans and Corn


POINTS® Value: 4
Servings:  4
Preparation Time:  15 min
Cooking Time:  10 min
Level of Difficulty:  Easy

Thanks to instant brown rice, this Tex-Mex side dish comes together fast â?? great for Memorial Day BBQs. Cut back on the jalapeno for less heat.


  • 1 cup instant brown rice  (I’m going to make a big pot of brown rice and then freeze it in 1 cup portions after making this recipe)
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup scallion(s), chopped
  • 2 Tbsp cilantro, fresh, chopped
  • 2 tsp jalapeno pepper(s), pickled, minced, or less to taste
  • 1 Tbsp fresh lime juice
  • 1 tsp lime zest, finely grated
  • 1/4 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground, or to taste
  • 1 medium lime(s), quartered


  • Cook rice according to package directions.
  • While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.
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