Caramelize the onion while the beans and rice cook.
Cook black rice as you would brown rice.
When onions are almost finished, add the corn and garlic,
sautee for 3-4 minutes.
Make the dressing by whisking together the oil, lime juice,
shallot, spices, salt and pepper.
When the beans and rice have finished cooking, transfer to a large
bowl and add the rest of the ingredients, pour the dressing
over the top and mix to combine. Chill for one hour before
serving. Will last up to three days refrigerated.
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