"Wild" Black Beans

    2 cups cooked wild rice
    1 can (15 oz) black beans, undrained
    1 cup canned or thawed frozen corn, drained
    1/2 cup chopped red bell pepper
    1 small jalapeno pepper, seeded and chopped
    1 tbsp red wine vinegar
    1 cup (4 oz) shredded Monterey Jack cheese
    1/4 cup chopped fresh cilantro

Preheat oven to 350°F. In 1 1/2-quart baking dish, combine wild rice, beans, bell pepper, jalapeno and vinegar. Cover; Bake 20 minutes. Top with cheese; bake, uncovered, 10 minutes. Garnish with cilantro.

Jalapenos can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

6 - 8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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