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Cool Beans Salad

74 reviews
Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Janelle Lee, Appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 29, 2024

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 adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

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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.

    • Watch How to Make Cool Beans Salad

    Test Kitchen Approved

    Cool Beans Salad

    74 reviews
    Prep 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
    Text Ingredients

    Directions

    1. In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Refrigerate until serving.

    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.

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