Black bean and rice salad with roasted red peppers and corn

    serves 4

    This colorful and delicious salad is one you’ll make again and again. It is especially quick to assemble if you begin with rice that has been cooked ahead.
    1 cup raw quick-cooking brown rice,

    or 3 cups cooked

    1 (16-ounce) can black beans, drained and


    1 (16-ounce) can corn kernels, drained

    1 (6-ounce) jar roasted red bell peppers,

    drained and chopped

    2 scallions, minced

    2 tablespoons freshly squeezed lime juice

    ¼ teaspoon chili powder

    ½ teaspoon salt

    ¼ cup extra-virgin olive oil

    2 tablespoons minced fresh parsley

    or cilantro

    If beginning with raw rice, cook it according to package directions. While the rice is cooking, combine the beans, corn, roasted red peppers, and scallions in a large bowl and set aside. When the rice is cooked, set it aside to cool while you make the dressing. When the rice is somewhat cooled, add it to the other salad ingredients in the large bowl. (If beginning with rice that has been cooked ahead, add it to the other salad ingredients now.)
    In a small bowl, combine the lime juice, chili powder, and salt. Whisk in the oil. Pour the dressing onto the rice salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle with parsley and serve.