From Kelli A. Wilkins' Kitchen
A friend of mine served this at a picnic and got dozens of requests for the recipe. This simple and delicious dish is perfect for a hot summer day, travels easily, and works with chicken, fish, hot dogs, and burgers – or it can stand alone as a quick summer lunch. Perfect for Summer!
Ingredients:
2 15-oz cans of black beans, rinsed and drained
2 cups cooked rice (white or brown)
2 scallions, chopped
2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 jalapeno or other chili pepper, seeded and minced (optional)
1 can of corn (optional)
2 tablespoons canola or olive oil
2 tablespoons chopped cilantro
2 teaspoons dried oregano
1/2 teaspoon ground cumin (optional)
1/2 teaspoon black pepper
1/2 teaspoon salt
Juice from 1 lime
Directions:
Cook and drain the rice, then let it cool. In a large mixing bowl, combine beans, rice, scallions, tomatoes, cucumber, corn (drained) and jalapeno.
Blend in the oil, lime juice, cilantro, and seasonings. Be sure to mix everything well. Chill for at least 1 hour before serving. Serves about 6.
Want to spice it up even more? Add a ½ teaspoon of cayenne pepper and/or dark chili powder to the mix. (Or use this instead of cumin.)
If you’re having lots of people over, make two batches or double the recipe.
Enjoy! Kelli
Kelli A. Wilkins is an award-winning author who has published more than 100 short stories, 20+ romance novels, and 6 mystery/horror ebooks. Her romances span many genres and settings, and she likes to scare readers with her horror and mystery stories. Kelli released her fourth gay romance, A Thousand Summer Secrets, in April 2024. This tender contemporary romance takes place over a summer weekend, where two friends reconnect while seeking love and acceptance. She published The Route 9 Killer, a mystery/thriller set in Central NJ, in early 2023. www.KelliWilkins.com
