WKYT - Chef Walter - Recipes

Vegetable Rice Salad Tuesday, September 14, 2010


1 cup uncooked rice
1 15 oz can black beans, drained, rinsed and drained
2 medium carrots, cut into quarters and sliced crosswise into ¼ inch
1 cup chopped fresh tomatoes
1 cup fresh corn, cut off cob (or 1 cup frozen whole kernel corn, thawed)
¼ cup fresh parsley, minced
¼ cup red onion, finely chopped
¼ cup lime juice
¼ cup lemon juice
¼ cup olive oil
1 tsp ground cumin
pinch of salt and pepper


Cook rice according to pkg directions and allow to cool. Combine beans, carrots, tomatoes, corn, parsley and onion. In a small bowl, or a tightly sealed jar, combine lime and lemon juices, olive oil, cumin, salt and pepper. Mix thoroughly. Toss rice with vegetable mixture and drizzle with dressing. Toss to coat. Chill one hour before serving.


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