Confetti Rice and Bean Salad

printed from melskitchencafe.com

*Note: I use a wild rice/brown rice blend for my salad, but Basmati rice is delicious, also. Whatever rice you decide to use, cook it according to package directions and use it in the recipe - you should be good to go!

*Serves 6

INGREDIENTS:

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

DIRECTIONS:

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.