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–+ servings

Protein-Packed Confetti Bean and Rice Salad

Wow - this salad is fabulous! We use it as a meatless main dish, but it makes a beautiful and colorful side dish if you prefer. Healthy and ridiculously easy to make!
Print Recipe
Prep Time 20 minutes
Course Main Course, Salad
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 3/4 cup olive oil
  • 3/8 cup red wine vinegar
  • 1 tbsp sugar I use 1/2 tbsp Stevia instead of regular sugar
  • 1 - 2 clove garlic, minced Depending on the size on the clove and how much you enjoy garlic!
  • 1 1/2 tsp chili powder
  • 2 tsp cumin, ground
  • 1 1/2 tsp salt
  • 3/8 tsp pepper
  • 4 cups basmati rice You can substitute any kind of rice you like or happen to have on hand - we like the fluffiness and unique flavor of basmati rice
  • 1 14-16 oz can black beans, rinsed and drained
  • 1 14-16 oz can pinto beans, rinsed and drained
  • 1 14-16 oz can corn, rinsed and drained Substitute frozen corn if you prefer!
  • 5 green onions, sliced
  • 1 fresh red pepper
  • 1 fresh green pepper
  • 1/4 cup fresh cilantro, minced If you don't like cilantro, you can use parsley instead

Instructions
 

  • Dressing: Whisk together oil, vinegar, sugar, garlic, salt, ground cumin, chili powder and pepper
  • Salad: In a separate bowl, combine beans, corn, green onions, peppers and cilantro. Pour dressing over salad (note: we seldom use all of the dressing, usually just enough to coat the ingredients. So try a portion, taste, then add more if you like. It's nice to have extra anyway - the dressing is delicious and has a bit of a tang. Keeps well in the refrigerator and we often use it on other salads).
  • Refrigerate until ready to use.

Notes

Note: This recipe tastes best if you allow a few hours for the flavors to blend before serving - makes a big difference in the taste!
Tried this recipe?Let us know how it was!