Lunch and Sides
Rice and Bean Salad
½ cup rice
½ can mixed beans, drained and rinsed
¼ cup frozen corn, thawed
¼ orange pepper, diced
¼ cup cherry tomatoes, diced
1 tbsp green onion
1 tsp garlic powder
3 tbsp balsamic vinegar
3 tsp soy sauce
1 tsp sugar (or more/less to taste)
Make the rice by boiling one cup of water. Then add the rice and turn down the heat to low. Cover it and let it simmer for 20 minutes.
Meanwhile chop the veggies, thaw the corn and mix the sauce.
Once the rice is finished, mix everything together. You may not need all of the sauce.
This salad is also delicious cold.