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This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang.
This recipe is:
Quick
Nutritional Facts 1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.
Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 13, 2011 by rodpauley
very good! I loved it so much, I am taking it to our company picnic to share.
Reviewed on Sep. 10, 2011 by SuzaWa_12
With corn coming out of our ears, I made this for a party and wow! Everyone loved it. I can go so far to say that this is the best corn salad that I have ever made.
Reviewed on Sep. 05, 2011 by kathed5
I made this for a luncheon and it was loved by all! I had extra all week, and added it to salad and gazpacho soup. My friends requested copies of this recipe. It was simply really delicious and super easy.
Reviewed on Aug. 31, 2011 by mamamowe15
Once again Taste of home made me look like a top chef! The only thing i did differently was I used brown rice and 3 gloves of garlic...WOW it was fab. Thanks TofH!!!
Reviewed on Aug. 29, 2011 by bylaw
This is very tasty. Brought this to a potluck and when we got home all three of my kids ate some. I was surprised. I might make this for lunches, too. I want to decrease the oil next time. I had good success using my rice steamer to make the rice (very few clumps).
Reviewed on Aug. 22, 2011 by aug2295
This was really good, and pretty easy to make. It looked really pretty on the table too with all the colors.
Reviewed on Jul. 19, 2011 by stirfry101
Fabulous! We left out the cilantro and it is still great!
Reviewed on Jul. 17, 2011 by jpshaw
This is so refreshing. Delicious side to the steaks I made on the grill. I alter this recipe a little bit - to make it healthier I use brown rice. I leave out the cilantro because I just don't like it. Would I make this again? I think I make it every week!
Reviewed on Jul. 07, 2011 by mullinta
This stuff rocks! My husband could not stay out of it. When you make it, double the recipe because it will be gone in a flash!
Reviewed on Jun. 25, 2011 by Mary Grebe
Cool beans salad was easy and fun to make. I doubled the recipe for a potluck dish. The only thing I did that was different was to reduce the number of green onions. I think the green onions I can get in upstate NY are bigger than the ones the recipe intends us to use! I would certainly make this again. It is appealing to the eye and the taste buds.
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