Rice Vegetable Salad

Taste of Home Simple & DeliciousAugust/September 2010, p. 16

½ cup uncooked basmati rice

1 can (15 oz.) black beans, drained and rinsed

2 medium carrots, finely chopped

¾ cup fresh or frozen corn, thawed

¾ cup chopped tomatoes

¼ cup minced fresh cilantro

¼ cup minced fresh parsley

2 Tbsp. finely chopped red onion

¼ cup lime juice

¼ cup olive oil

1 tsp. ground cumin

1/8 tsp. salt

1/8 tsp. pepper

I peeled them first. I'm not sure how essential it was, but I thought they looked nicer that way.

Did you ever do that trick in like middle school where you made cherry tomatoes "vomit" at people? 

Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.

Thumbs up for pretty food. 

Stir carefully! Nobody wants mushy beans.

In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. 

And then say "whisk" a few times to yourself, because it's fun to say.

Stir rice into bean mixture. Drizzle with dressing; toss to coat. 

Great to look at. Questionable to eat. 

My Rating: 2/5 "I love all of these ingredients separately, so I'm not sure why they didn't mesh well together. It's really pretty, so it would be nice to take to like a potluck. Just make sure it's a potluck where people are too polite to comment on the taste. Also: This does NOT keep well."