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Cool Beans Salad

 Cool Beans Salad
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. —Janelle Lee, Appleton, Wisconsin
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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
  • DRESSING:
  • 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

Directions

  • 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.
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.

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Cool Beans Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.