Brown Rice and Black Bean Salad

Ingredients and Weight:

• Brown rice, uncooked: 2 cups (340g)
• Black beans, canned and rinsed: 2 cans (15 ounces each)
• Bell pepper (any color), chopped: 1 cup (120g)
• Red onion, chopped: 1/2 cup (60g)
• Corn kernels, frozen or canned: 1 cup (140g)
• Cilantro, chopped: 1/4 cup (6g)
• Lime juice: 1/4 cup (60ml)
• Olive oil: 1/4 cup (60ml)
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Rinse the brown rice thoroughly and add it to a pot with 4 cups of unsalted water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.
2. While the rice is cooking, prepare the other ingredients. Rinse the black beans under cold water to remove excess salt. Chop the bell pepper and red onion.
3. In a large bowl, combine the cooked brown rice, black beans, bell pepper, red onion, corn, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a dressing. Pour the dressing over the salad and toss to coat.
5. Refrigerate for at least 30 minutes to allow the flavors to blend.

Nutritional Information (per serving):

• Calories: 450
• Carbohydrates: 70g
• Protein: 15g
• Fat: 10g
• Fiber: 10g

Dish Characteristics:

• Colorful and vibrant
• Packed with healthy grains, legumes, and vegetables
• Light and refreshing, perfect for a summer meal
• Versatile, can be served as a side dish or a main course

User Comments:

• "This salad is absolutely delicious! It's so flavorful and satisfying."
• "I love the combination of brown rice and black beans. It's a hearty and healthy salad."
• "I made this salad for a party and it was a hit! Everyone loved it."

Special Precautions and Tips:

• If you don't have canned black beans, you can use dried black beans. Soak them overnight and then cook them according to the package directions.
• To make a vegan version of this salad, omit the olive oil and use a plant-based milk or yogurt instead of lime juice.
• This salad is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.