Black Bean and Rice Salad

This is a good tasty dish. I made this while DH was out of town, because he doesn't like beans, and there's no way I would get him to try this. I did change a couple of things (just a couple, not that different really), which I will change here too, but you can check out the original recipe and see if you want to change anything at all.

Black Bean and Rice Salad - adapted from Allrecipes.com
**Note: the original recipe yields 8 servings. I modified the amount to make only 4.

Ingredients

• 1 tomatoes, chopped
• 1/2 large red bell pepper, chopped
• 1 jalapeno pepper, minced (make sure it's not too hot, and consider the lime juice will make it seem hotter)
  
• Juice from 1/2 lime (can be lemon)
  
• 1/2 teaspoon fresh parsley (can be dried too)
  
• 1/8 teaspoon dried basil
• 1/8 teaspoon red pepper flakes
• 1/2 cup frozen whole kernel corn, thawed
  
• 1/2 cup black beans; drain and reserve liquid
• 1-1/2 teaspoons olive oil
• 1/4 cup chopped onion
• 1/4 teaspoon minced garlic
• 3/4 cup instant brown rice
• salt and pepper to taste

Directions

1. In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lime juice, parsley, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
2. In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
3. Combine the rice and vegetable mixture. Salt and pepper to taste and serve.