To celebrate we had our first outdoor picnic of the season afterward for lunch. We ended up just plopping a blanket in our backyard (the program ran late and the Sweet Peas were hungry!), and R, G, Grandma and I enjoyed the picture perfect day. G ended up just toddling around, wearing his bib but what can you expect from a 15 month old?
This versatile picnic or portable dish is great for on-the-go or just as wonderful as a side dish for a dinner inside. It is a little different each time we make it, we change the beans and vegetables depending on what we have on hand. Although this recipe has a jalepeno in it, as long as you remove the seeds it is not spicy, just wonderfully flavorful.This is my favorite way to use leftover rice!
Rice and Bean Salad with a Bit of Kick
Dressing:
1/4 c red wine vinegar
3 T fresh lime juice
2 T olive oil
1/2 t salt
Salad:
2 c cold cooked brown rice
1 c corn kernels
1 bell pepper, diced
2 celery stalks, diced
1 c black beans, rinsed and drained
1 small red onion, diced
1/4 c minced cilantro
1 jalepeno pepper, seeded and minced
Mix the salad ingredients together in a bowl. Mix dressing in a separate bowl, pour dressing over the salad. Tastes best if you let the flavors marinade a few hours or overnight.
Sweet Eats,
SPC
1 comment:
So R did well this year, compared to last year? Yeah!
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