Cool Beans Salad

Name: Cool Beans Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

In a large bowl, whisk the first eight ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Test Kitchen Tips

Giving this salad time to soak in the blissful dressing makes a huge flavor difference.

Canned corn works here, too. Just drain before adding.

Use any beans you prefer. Pinto beans are a good option.

This confetti-esque salad is perfect party fodder. Serve in 2-ounce plastic cups for easy serving and cleanup.

Nutrition Facts

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

Originally published as Mom's Rice and Bean Salad in Taste of Home June/July 2011

Reviews

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Average Rating:

NoodleNel

Apr 12, 2018

WE enjoyed. Trying to find recipes for myegetarian daughter and we enjoyed this as our meal!
robbrd

Jul 12, 2017

Nice side dish that was enjoyed by all.
Bona

Jun 25, 2017

A hit with everyone
Ruffshse

Feb 25, 2017

Have made this many times .Really have enjoyed it .
scsvatek

Nov 23, 2015

Very Good. It was gone in a flash.
Cowgirl7474

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!!!!
kochsjm

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!
MarshaKay62

May 22, 2015

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

Aug 25, 2014

A new favorite!
TexasCookie

Jul 30, 2014

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