This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon ...

UpdatedApril 21, 2012 12:12 a.m. Makes 12-16 servings 3 cups cooked black rice 1 (8.25-ounce) can corn, drained (or 1 cup fresh or frozen) 1 (15-ounce) can black beans, rinsed (11/4 cups) Article ...

The salad is a perfect do-ahead dish to serve on hot summer days with grilled chicken or fish. It will keep for 2 days in the refrigerator; however, it is at its best served the day it is prepared.

7. Divide the rice between four serving bowls. Arrange the tofu, salsa, tomatoes and avocado over the rice. Drizzle with the reserved marinade, if desired.

This simple recipe features a host of bright flavors that play well together. Sweet corn, avocados, tomatoes, onion, cilantro, garlic and jalapeno are tossed together with fresh lime juice, cider ...