Friday, July 13, 2012

Confetti Brown Rice and Bean Salad

This is yummy!  I brought this rice salad to a potluck and it got great reviews.  The dressing for this salad is fantastic!  You can substitute the brown rice for white or a wild rice.  I got this recipe from a blog called Mel's Kitchen Cafe-Kristin

3 cups cooked brown or other rice, cooled
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, diced
1/4 cup minced fresh cilantro

1/3 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 black pepper

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

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