Cool Beans Salad Recipe

5 45 46
Cool Beans Salad Recipe
Cool Beans Salad Recipe photo by Taste of Home
Publisher Photo

Cool Beans Salad Recipe

Read Reviews
5 45 46
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.
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.

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.
  • 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.

    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.
  • 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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    MY REVIEW
    robbrd User ID: 1292786 269349
    Reviewed Jul. 12, 2017

    "Nice side dish that was enjoyed by all."

    MY REVIEW
    Bona User ID: 1139068 268452
    Reviewed Jun. 25, 2017

    "A hit with everyone"

    MY REVIEW
    Ruffshse User ID: 4225266 261773
    Reviewed Feb. 25, 2017

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

    MY REVIEW
    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."

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