Southwest rice and bean salad is a zesty side dish

When I first started working, my dinners would regularly consist of microwaved popcorn and a glass of red wine. I called it my “stress snack dinner,” and when I had a 14-hour day at the office, I thought to myself, “well, this will just have to do.”

Do you have a stress snack? You know, the food that you always gravitate towards when you’ve had a tough day and just need to nosh? Please, don’t be shy. I know we all have those moments when we forgo dinner altogether in favor of an unhealthy amount of our stress snack of choice.

Just me? Cool.

These days, my stress snack is canned corn. Eaten with a spoon straight from the can. It’s sweet, crisp, and slightly better for my blood pressure than say handfuls of chocolate chips.

But canned corn is only one of the reasons why I love this southwest rice and bean salad. I love that it’s ridiculously easy, and ready to eat in under 30 minutes. I love the southwest flavor that comes from the dressing. Lime juice, cumin, oil, chili powder, and brown sugar bind the salad together for a zesty dish. I also love that I can serve this as a side dish with flank steak, scooped into a tortilla for a makeshift burrito to ungracefully devour, or cube up some chicken or another protein to make it a meal. And I love that all the main ingredients are easy to find and affordable.

In light of quarantining measures, however, the three main ingredients are suddenly in very high demand. Rice, black beans, and my beloved canned corn are flying off the shelves, along with other non-perishable items. If you happen to have these ingredients on hand, you’re in luck and I am incredibly envious. If you can’t find canned corn, fresh corn on the cob fits in just as well.

With rice and beans as the base, this is a budget-friendly meal that is bound to please anyone. Bring it to your next potluck or make as part of your weekly meal prep.

Store in the refrigerator in an air-tight container for up to four days.

Southwest Rice And Bean Salad

Adapted from Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin.

For the salad

1 15 oz can of black beans, rinsed and drained

1 can of sweet corn, rinsed and trained

2 cups of cooked brown rice

For the dressing

¼ cup canola or vegetable oil

2 tablespoons brown sugar

Juice of two limes

1 tsp cumin

1 tsp chili powder

Directions:

To make the dressing, combine oil, brown sugar, lime juice, cumin, and chili powder. Mix until well-blended. Cook rice according to package directions. In a large bowl, combine rice, black beans, and canned corn. Pour in dressing and mix well.

Serves six as a side dish.