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Published on June 06, 2020

Confetti Rice and Bean Salad

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Recipe by: Mel's Kitchen Cafe

Total Time: 2 hours 15 mins (includes chilling time). Prep Time: 15 mins.

Ingredients

Salad

  • 3 cups cooked rice, cooled to room temperature
  • 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

Directions

  1. In a large bowl, combine all of the salad ingredients and toss.
  2. 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.

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