Cool Beans Salad
Total TimePrep/Total Time: 20 min.
- 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
- 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
- In a large bowl, whisk the first eight ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Test Kitchen Tips
Nutrition Facts1-1/3 cups: 440 calories, 19g fat (3g saturated fat), 0 cholesterol, 659mg sodium, 58g carbohydrate (5g sugars, 8g fiber), 12g protein.
Aug 6, 2019
Apr 14, 2019
This is an excellent high protein dish. My daughter who recently moved out asked for the recipe. The only thing is the sauce gets soaked in and it can become dry. I fixed that by making a double batch of the sauce and put half in a jar in the fridge. When it started getting a little dry i would add a little more sauce. I have made this several times and it is a winner for my family.
Apr 12, 2018
WE enjoyed. Trying to find recipes for myegetarian daughter and we enjoyed this as our meal!
Jul 12, 2017
Nice side dish that was enjoyed by all.
Jun 25, 2017
A hit with everyone
Feb 25, 2017
Have made this many times .Really have enjoyed it .
Nov 23, 2015
Very Good. It was gone in a flash.
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!!!!
Jul 11, 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!
May 22, 2015
I saved this recipe and made it many times! A family favorite!