Name: Black Bean and Rice Salad
Cook time: 10 min
Total time: 40 min
Yield: Makes 6 cups
Ingredients: 1 cup long grain brown rice; 1/4 cup extra-virgin olive oil; 1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice; 1 medium red onion, finely chopped; 3 garlic cloves, smashed, peeled and minced; 2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed; 1 teaspoon kosher salt; 1 15-ounce can black beans, rinsed well and drained; 1 tablespoon distilled white vinegar; Freshly ground black pepper

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Black Bean and Rice SaladKevin Hart

You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak, or barbecued pork or shrimp. Add a few bits of fresh basil or baby spinach just before packing.

Cooks' Note:

•Here we cook the rice in plenty of water, like pasta, so that it stays tender after you cool it off.
•If your little ones love the spicy stuff, include mini bottles of hot sauce in their lunch boxes.

Recipe notes

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