504 Main by Holly Lefevre: Brown Rice, Black Beans, Corn, and Red Pepper "Salad" #LoveEveryMinute
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Sunday, March 10, 2013

Brown Rice, Black Beans, Corn, and Red Pepper "Salad" #LoveEveryMinute

Growing up my family did not eat rice.
All my friends did.
I thought rice was "fancy."
But boy do things change...
When I moved out of my parents house and lived on  my own,
I changed my eating habits and made Minute Rice a part of my daily eating.
It was quick and easy to make after work, and always tasted perfect!

In my home, brown rice is popular and a staple in our pantry and most of our meals.
Stir fry's, casseroles, sprinkled in salads, burritos,
and mixed with so many amazing flavors,
we #LoveEveryMinute with rice!

Like most families, we have crazy busy schedules.
I like to know that I have healthy options that can be made quickly,
available for my family at meal times. Minute Rice is one of those products.
Since 1949 Minute Rice has provided healthy meal solutions for families like mine!

I have been making this
Brow Rice, Black Bean, Corn, and Red Pepper Salad
for years and it is one of my favorite dishes.
You can serve it alone!
You can serve it as a side dish!
You can serve it in a tortilla! 

After you try this salad, you may even want to add other ingredients like black olives or chopped tomatoes. Or substitute dill for cilantro. Or switch up the dressing.
Minute Rice Brown Rice makes a great base for this very versatile recipe!  

Black Beans, Corn, Red Pepper, and Brown Rice "Salad"
  • 1 Serving of Minute Rice Brown Rice (2 cups water to 1 cup rice, prepare as directed). I used brown rice, but you can use white rice Minute Rice too!
  • 1 Can Black Beans, rinsed and drained
  • 1 Cup frozen white (or yellow) corn kernels, thawed (you can use canned corn or fresh corn as well)
  • 1/2 cup red pepper chopped
  • 5 stalks of fresh dill (you can adjust the flavor to your tastes). Dill leaves removed from the stalk, and chopped.
  • 1 teaspoon sea salt
  • black pepper, if desired

  • 1 cloves garlic minced
  • 1 teaspoons Dijon mustard (or grainy mustard)
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • dash of ground black pepper
  • Mix altogether 

Make It!
  • Cook the Minute Rice and let rice cool
  • Chop red pepper
  • Drain and rinse black beans
  • Thaw the corn kernels
  • Wash and strip the leaves from the dill, then chop coarsely.
  • Place rice in a large bowl, add the peppers, beans, and corn. Toss to mix.
  • Add the dill, toss to mix
  • Use 4 Tablespoons of the dressing (or more if you desire) and toss the salad. 

Oh you like those tortilla cups?
They are so great for a quick bite at a party! And just fun!
  • Preheat oven to 350
  • Butter/oil a large muffin pan
  • Heat the tortillas for 30 second in the microwave or until they are pliable on the stove top - this keeps them from cracking when you place them in the muffin tin.
  • Gently fold/roll the tortilla into the muffin cup
  • Bake for 15-20 minutes
  • Let cool.
What's so great about this salad?
You can eat it as is...and it is delicious.
You can eat it warm or cold.
It stays fresh for days in the frig.
It is healthy! 

Minute® Rice is so quick and easy to prepare and is great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.
 Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.
Visit http://www.minuterice.com/ to create a great main meal or side dish for your next family get-together or potluck.
This post is written and created at 504 Main by Holly Lefevre
This is a sponsored post written by me on behalf of Minute® Rice.


  1. Looks and sounds delicious, Holly. :)

  2. Holly, I love how you often have something wonderful to eat posted on your blog. I also like how you offer things that are not only good, but easy to make. Thanks for doing it again!


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