If you have a couple of cups of cooked brown rice left over, it is a matter of minutes to serve BLACK BEAN AND RICE SALAD.
In a large bowl dump the rice, two fifteen ounce cans of drained black beans and a can of drained sweet corn.
If you have two medium tomatoes, chop them and throw them in. I only had a can of fire roasted chopped tomatoes, so I used that instead.
Pour on three Tablespoons of olive oil and a half a cup of balsamic vinegar.
