Brown Rice Salad with Black Beans and Corn (WW)

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling

Thanks to instant brown rice, this Tex-Mex side dish comes together fast — great for Memorial Day BBQs. Cut back on the jalapeno for less heat.


Ingredients
1 cup(s) instant brown rice
15 oz canned black beans, rinsed and drained
1 cup(s) frozen corn kernels, thawed
1/4 cup(s) scallion(s), chopped
2 Tbsp cilantro, fresh, chopped
2 tsp jalapeno pepper(s), pickled, minced, or less to taste
1 Tbsp fresh lime juice
1 tsp lime zest, finely grated
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 medium lime(s), quartered
Instructions

* Cook rice according to package directions.

* While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.