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

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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. —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

440 calories: 1-1/3 cups, 19g fat (3g saturated fat), 0mg cholesterol, 659mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 12g 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
(43)
RATING DISTRIBUTION
5 Star
 (43)
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MY REVIEW
scsvatek
Reviewed Nov. 23, 2015

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

MY REVIEW
Cowgirl7474
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
kochsjm@att.net
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
MarshaKay62
Reviewed May. 22, 2015

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

MY REVIEW
debbiezalaznik
Reviewed Aug. 25, 2014

"A new favorite!"

MY REVIEW
TexasCookie
Reviewed Jul. 30, 2014

"Simple and flavorful. Everyone loves this recipe, so we just keep making it. Great side dish with Oven-fried chicken!"

MY REVIEW
tjbakes
Reviewed Apr. 30, 2014

"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."

MY REVIEW
pamrev
Reviewed Apr. 24, 2014

"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!!"

MY REVIEW
joni Geurts
Reviewed Apr. 21, 2014

"Excellent! I will make this often."

MY REVIEW
BoosBug
Reviewed Apr. 14, 2014

"Still not over the celebration that had occurred in my mouth."

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