Let's dance and sing and celebrate!
It's Cinco de Mayo!
I love all the bright colors, dances, and parades. But did you know that Cinco de Mayo in Mexico is actually celebrated as their independence day?
To me a celebration is a celebration.....and where there's a celebration there is always food.
This rice salad would be the perfect dish to take to picnics and celebrations.
It will withstand hot temps and you won't have to worry about it spoiling.
One thing I had to ask myself when I was putting this together, "Can you get away with combining curry and cumin? Is there a law written somewhere that says it can't be done?"
I hope not, because I added curry and cumin to this rice salad.
And right about now you are probably thinking, "Cold rice? Are you kidding me?" Right? But actually it is very good. The different textures make this salad explode with uniqueness.
And I'm getting a little carried away with my descriptions, huh? Once a foodie, always a foodie.....
But really, you will love this salad, I just know it.
1 c. uncooked basmati rice
1 can (15 oz.) black beans, rinsed and drained
3/4 c. fresh or frozen corn, thawed
3/4 c. chopped tomatoes (I used the tri-colored tomatoes)
1 bunch, chopped green onions
1/4 c. fresh chopped parsley (I used dried)
1/4 c. fresh lime juice (1 large lime squeezed)
1/4 c. olive oil
1 tsp. curry powder
1/2 tsp. cumin
1/8 tsp. salt
lots of fresh ground pepper (I used lavender pepper)
Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, corn, tomatoes, and onion.
In a small bowl, whisk the lime juice, oil, parsley, curry, cumin, salt and pepper.
Stir rice into bean mixture. Drizzle with dressing; toss to coat.
This recipe is linked to:
Busy Vegetarian Mom ~ Foodie Friends Friday