The Boastful Baker

because every cook praises her own broth

Rice, Corn & Black Bean Salad Wrap

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I liked the rice, corn and black bean salad so much the first time I made it that I made it again…but with a few modifications.
The original recipe for this salad is in the July 2008 Martha Stewart Living magazine. The recipe is here.
My modifications were pretty simple:  I substituted a mixture of brown rice and  Lundberg Black & Mahogany Rice for the wild rice.  I added sauteed sweet onions and lots of cumin & garlic powder as well as loads of The Spice Hunter’s Salt Free Fajita Seasoning Blend.
I don’t use spice blends in my cooking very often but their fajita seasoning is great. It makes a fantastic base for fajita marinades. It contains onion, garlic, ginger, paprika, jalapeno pepper, oregano, mustard, cumin, red pepper, and parsley. Another favorite use for it is as a coating on grilled tuna steaks.
The boyfriend came up with the brilliant idea to make this a wrap with flour tortillas, Muenster cheese and farmer’s market red leaf lettuce. I don’t think I’ve ever eaten a sandwich this healthy. My sandwiches are usually loaded with meat and mayonnaise…and possibly bacon.

One Comment

  1. what a coincidence–the combination of black beans and corn is my current obsession. your wraps, therefore, are making my mouth water like nobody’s business. :)

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