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Cool Beans Salad

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

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 8 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.