Recipe developed and contributed by Maureen Gualtieri
This recipe is an old family favourite of mine; great for a spring luncheon or summer picnic, but I feel it shines the brightest in the fall. It’s a quick-to-make and deceptively hearty salad that includes rice and black beans (for a complete protein!), plus deliciously crunchy corn kernels and fragrant parsley. The DFC twist is adding a big dollop of Garlic Chili Crisp to the dressing, elevating an elegantly simple vinaigrette with its sweet heat. Serve as a side anywhere you’d usually welcome a salad, or enjoy a bowlful as a perfectly balanced—and dead easy!—work lunch.
Spicy Rice-y Salad
(Yield: 8 side servings)
1 c (200g) brown rice
1 1/2 c (300g) frozen corn kernels, thawed
1 340ml can black beans, drained and rinsed
1/4 c (approx 20g) flat-leaf parsley, chopped
for dressing
1/2 c (95ml) olive oil
1/4 c (50ml) red wine vinegar
1/4 c (40ml) balsamic vinegar
1 large (approx 7g) garlic clove, crushed
1 1/2 tbsp (20ml) DFC’s Garlic Chili Crisp
Rinse your rice and cook according to the package directions.
Meanwhile, whisk together all your dressing ingredients. (It may seem like you’re making a lot of dressing, but rest assured, the rice and beans both will absorb most of it!)
When the rice is cooked, fluff it with a fork and let cool for 10-15 minutes. Add to the serving bowl along with corn, beans, and parsley. Mix well. Enjoy cold or room temp, on its own or alongside your favourite mains.
