Southwestern Bean Salad

2 cups cooked brown rice or barley
1 can black beans, drained and rinsed
2 cups frozen corn kernels
1 red bell pepper, chopped
1 small onion, chopped
1/4 cup white wine vinegar or to taste
1/4 cup chopped cilantro leaves
1 minced jalapeno pepper, or a pinch of cayenne, to taste
1 teaspoon chili powder

Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for one hour before serving. Keeps well.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.