Easy Rice and Bean Salad
1-2 cups cooked rice (brown, white, whatever you like)
1 can corn, drained and rinsed
1 can ceci (chick peas), drained and rinsed
1 can other beans of your choice, drained & rinsed
1 onion, diced
2-3 cloves garlic, smashed or minced
1-2 stalks celery, sliced
1 carrot, julienned
1 tomato, diced -- or 1 can diced tomatoes, undrained
cayenne pepper, salt, black pepper, cumin, paprika, lemon juice, etc for dressing
Mix the rice, beans, and veggies together in a large bowl. Top with the seasonings. Let it sit in the fridge for awhile for the best flavor -- although it works all right if you don't :-).
This version has kind of a mexican/southern feel to it; you could make it more italian with oil, vinegar, oregano, basil, etc; or oriental with sesame oil, rice vinegar, soy sauce, ginger, etc. I basically came up with this because I had a bunch of cans and some rice to use up. This is great on a hot day for dinner -- very filling. And the longer it sits, the better it gets. Enjoy!