Show Subscription Form






Cool Beans Salad Recipe
Cool Beans Salad Recipe photo by Taste of Home

Cool Beans Salad Recipe

Read Reviews
5 42
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  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.
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.


Reviews for Cool Beans Salad

AVERAGE RATING
(40)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 23, 2015

"Very Good. It was gone in a flash."

MY REVIEW
Reviewed Sep. 20, 2015

"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!!!!"

MY REVIEW
Reviewed Jul. 11, 2015 Edited Sep. 1, 2015

"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!"

MY REVIEW
Reviewed May. 22, 2015

"I saved this recipe and made it many times! A family favorite!"

MY REVIEW
Reviewed Aug. 25, 2014

"A new favorite!"

Loading Image