Monday, August 20, 2012

Confetti Rice and Bean Salad

Confetti Rice and Bean Salad

Rice and Bean Salad

I must confess, it doesn't get much better than this! I have made this countless times and served it as a salad, on top of greens, in wraps, added Soy Curls, marinated tofu. I've also changed the seasonings adding cumin, cayenne, chipotle chili powder, adding avocado & lime & lemon juice. Enjoy!

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored and diced
1/4 cup minced fresh cilantro

Dressing:
1/3 cup extra-virgin 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 black pepper

In a large bowl, combine all of the salad ingredients and toss. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to coat. Chill the salad for at least 2 hours before serving to let the flavors blend.

Enjoy! Rbudladi

From Mel's Kitchen Cafe

 

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