Originally this was supposed to be a cold salad. I went to taste it before serving and it was just not working. So I thought about it and wondered if pan frying it would help and it did, it was easy and delicious for a recent lunch. No photo, we were hungry!
Pan Fried Brown Rice and Pinto Beans
- 2 cups cooked brown rice (cooked and then cooled)
- 1 cup frozen corn
- 15 ounce can pinto beans, rinsed and drained
- ¼ cup light balsamic vinaigrette dressing
- 2 Tbsp vegetable oil
Mix the rice, corn, beans and dressing together and let chill for a couple of hours or overnight.
Heat the oil in a large skillet over medium-high heat, add in the rice and cook, stirring often, until piping hot.
Serves 3 for lunch.