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Sofrito Rice & Black Bean Salad

Sofrito Rice SaladDinner was quick and easy the other night with Rita’s Sofrito Rice turned into a salad.  Sofrito rice is flavorful so you just need to add vegetables and a vinaigrette. If using leftover refrigerated rice, briefly microwave to soften because the starch hardens a bit when it’s chilled.  Add the following in amounts to your taste (or what you have on hand!):

  • canned black beans (rinsed and drained)
  • frozen corn kernels, thawed (or fresh corn, raw or lightly grilled)
  • diced red bell pepper
  • quartered cherry tomatoes
  • chopped cilantro, mint or basil — or all three herbs

Drizzle with olive oil, lemon or lime juice, and salt and pepper to taste. Ready to serve!

Sofrito Rice Salad

Settle down on the patio with a glass of chilled Rioja and cool off! Refrigerate leftovers but this salad is best served fresh.

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  1. Posted August 1, 2015 at 11:48 am | Permalink

    Love it, Rosie! We really ARE cooking simply… and deliciously, of course :o)

    • Rosie's Kitchen
      Posted August 2, 2015 at 3:34 pm | Permalink

      I love making double-duty recipes!

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