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

Cool Beans Salad Recipe

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

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.

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
   (39)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
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MY REVIEW
Reviewed Aug. 25, 2014

"A new favorite!"

MY REVIEW
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
Reviewed May. 4, 2014

"I've made this dish many times and my family and friends love it! It's tasty and healthy. What a great dish. It's definitely a keeper!"

MY REVIEW
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
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!!"

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