Cool Beans Salad Recipe

5 42 43
Cool Beans Salad Recipe
Cool Beans Salad Recipe photo by Taste of Home
Publisher Photo

Cool Beans Salad Recipe

Read Reviews
5 42 43
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82

Nutritional Facts

1-1/3 cups: 440 calories, 19g fat (3g saturated fat), 0 cholesterol, 659mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 12g protein.

  • 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
  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

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Reviews forCool Beans Salad

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scsvatek User ID: 4971420 237985
Reviewed Nov. 23, 2015

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

MY REVIEW
Cowgirl7474 User ID: 8545923 233202
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 User ID: 3200834 229396
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 User ID: 8097503 226727
Reviewed May. 22, 2015

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

MY REVIEW
debbiezalaznik User ID: 1692476 197788
Reviewed Aug. 25, 2014

"A new favorite!"

MY REVIEW
TexasCookie User ID: 4277703 151108
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 User ID: 418846 212802
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 User ID: 7569683 193013
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 User ID: 1060443 136856
Reviewed Apr. 21, 2014

"Excellent! I will make this often."

MY REVIEW
BoosBug User ID: 7052546 193012
Reviewed Apr. 14, 2014

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

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