You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak, or barbecued pork or shrimp. Add a few bits of fresh basil or baby spinach just before packing.
ā¢Here we cook the rice in plenty of water, like pasta, so that it stays tender after you cool it off.
ā¢If your little ones love the spicy stuff, include mini bottles of hot sauce in their lunch boxes.
Recipe information
Total Time
40 min
Yield
Makes 6 cups
Ingredients
Preparation
Step 1
Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
Step 2
Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
Step 3
Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.
