Cool Beans Salad Recipe
- 3 cups cooked basmati rice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn, thawed
- 4 green onions, sliced
- 1 small sweet red pepper, chopped
- 1/4 cup minced fresh cilantro
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. Yield: 6 servings.
1-1/3 cups: 440 calories, 19g fat (3g saturated fat), 0mg cholesterol, 659mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 12g protein
Reviews for Cool Beans Salad
"Very Good. It was gone in a flash."
"When I made it I used Mexicorn instead of regular corn and I added another type of bean, I used a can of pintos.... amazing for summer or for somebody eating a bit healthy!!!!"
"LOVE, LOVE, LOVE this salad! I have made it numerous times this summer and many friends and family have asked for the recipe. The only change that I made was using 1/4 cup instead of 1/2 cup of oil to cut some calories (doesn't need all that oil). I use about 2 cups of fresh corn, cooked and cut off the cob. It's great eaten just as is, or sometimes I add grated cheddar cheese and cherry tomatoes, halved, and I serve it as a dip with tortilla chips or in a wrap. Flavor improves after chilling for several hours...........even better the next day. Try it you won't be sorry!"
"I saved this recipe and made it many times! A family favorite!"
"A new favorite!"
"Loved it!! I used a full bag of Basmati rice, 12oz, added an additional can of beans. I had pink beans on hand and I doubled the dressing so as to have extra on hand if the rice got 'dry' after the initial absorbtion. Was even better the next day."
"This dish is perfect as it is, but I did look at reviews and modify just a bit. I used pinto beans instead of kidneys. Used two big cloves of garlic instead of one, and I used a garlic press instead of mincing so people didn't get a big CHUNK. I LOVED using basmati rice, but I did mix some of the dressing with the rice before adding to the the veggies and beans so I wouldn't have a clumping issue. Used fresh corn (2+cups) only because it was available. Make sure to let it marinate for a few hours!! Thanks for an excellent recipe!!"
"Excellent! I will make this often."
"Still not over the celebration that had occurred in my mouth."
"Absolutely delicious! I make a big bowl of this for my family and we eat it for a few days."
"Love love this recipe! We give it 5 stars"
"I've made this recipe numerous times. Great side for summer picnics!"
"My family loves this recipe. So good!"
"great side dish. light and filling . makes way more than we could eat but would be perfect for a small party. next time will increase chili and cumin by 1/2 tsp."
"also very easy to modify for whatever the garden is producing at the moment"
"excellent! will make it again."
"Great for pot lucks! I especially like this because it can be made ahead of time!"
"Fast and easy !! Very good taste !!! We really like it !!! Let's try it !!!"
"I made a double batch of this on vacation last summer and served it with tortilla chips. I had to make another double batch the next afternoon. Everybody loved this healthy snack coming in off the beach!"
"YUMMY!!!! I have made it several times. This is going to be my go-to recipe for summer potlucks."
"Delish!! Good mix of flavor."
"Easy and quick. Very tasty, definitely will make this again."
"LOVE it and easy to make ahead of time."
"Delicious and easy to make ahead. Yum!"
"Just totally awesome!!"
"very good! I loved it so much, I am taking it to our company picnic to share."
"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."
"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."
"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!!!"
"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)."
"This was really good, and pretty easy to make. It looked really pretty on the table too with all the colors."
"Fabulous! We left out the cilantro and it is still great!"
"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!"
"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!"
"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."
"This was a huge hit at a summertime salad themed potluck."
"Excellent, easy...family loved it. Thought that I would have left overs for work, but it was gone!"
"This salad was great. I will definitely make it again!"
"Delicious! The dressing was just perfect. I got many compliments on this dish. The rice could clump up if not mixed with the dressing right away but it was not a big deal to separate rice grains with two forks (may mix just the rice with the dressing first and then mix in the other ingredients). This recipe is a keeper!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.