Corn and Black Bean Rice Salad

At the drop of a hat and with the right ingredients in the fridge, left over rice and a can of black beans can be turned into instant comfort food . I added two of my favorite flavours, cilantro and  lime zest to give it that summery touch.  You can also add some Italian sausage as I did, or simply leave it out for a vegetarian version of the recipe.  

Ingredients:
2 cups cold drained rice.
2 cobs of corn ( kernels)
1 19 ounce can of black beans, rinsed and drained)
2 Italian sausages cooked and cut into pieces (optional)
6 small (cocktail) tomatoes on the vine, cut into wedges
1 teaspoon Mexican chili powder
1/2 jalpeño pepper finely chopped
1 cup chicken or vegetable broth
zest and juice of 1/2 lime
1/2 red onion chopped
1 teaspoon sugar
1/4 cup white balsamic vinegar
1/2 cup light olive oil
handful fresh cilantro chopped
Salt and pepper to taste

Macerate the chopped onion in the vinegar and sugar.  In a large skillet heat 3 tablespoons of light olive oil  and add the chili powder.  Pour in the broth and the kernels of corn; allow to cook for about 3-4 minutes. Add the beans and chopped jalapeño pepper and stir in the rice and sausages.  Cook for a minute or two to allow the flavors to infuse.  Season with salt and pepper.  Transfer to a large bowl and add the onions with the vinegar, oil, lime juice and zest.  Whisk the ingredients and toss in the rice corn mixture and cilantro. Serve warm or cold.  Serves 4