Black Beans, Peppers & Brown Rice
2 c. brown rice, cooked
1-14 oz. can of black beans, rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
4 green onions, diced diagonally, green and white parts
2-3 ears fresh corn, cut off the cob, blanched in boiling water for 2 minutes
- Combine all the ingredients in a large bowl.
- Whisk together the dressing starting with theOlio Serrano Chili Honey Balsamic, Dijon, and ending with slowly drizzling in the Olio Chilean Picual Olive Oil while whisking.
- Add small amounts to the rice mixture. Do not over dress.
- Allow to sit for 30 minutes before serving. Serve at room temperature.