Friday, 3 July 2015

Cool Beans Salad Recipe

Cool Beans Salad Recipe

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 adds a unique flavor and the dressing gives it a bit of a tang.

TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings
         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

         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

Nutritional Facts
1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.
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.
Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82

1 comment :

  1. I need a few good salads in my fridge. This sounds like one to which I will only have to add a few ingredients besides the ones I already have in my kitchen. Going to put cilantro on my grocery list right now.