Rice, Black Bean, and Corn Salad

From Weight Watchers New Complete Cookbook



Ingredients:
1 cup cold cooked brown rice
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 tbsp finely chopped cilantro
1/2 jalapeno pepper, seeded and minced
2 tbsp red-wine vinegar
1 1/2 tbsp lime juice
1 tbsp EVOO
1/4 tsp salt

Directions:
1. In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.

2. In a small bowl, whisk together the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour.

Serves 4. POINTS Value per serving: 2

Comments:
I really liked this. I had to skip the jalapeno since the ones I had in the fridge jumped the shark on me before I could make this. Adam wasn't too enthused - he thought it was weird that it was cold. I liked the mix of flavors and the crunch the pepper and celery added. Might try it with red pepper too to add some more color contrast. I'd also probably up the ratio of black beans - I love them and there didn't seem to be enough of them.