Ingredients for Bean And Rice Salad
- 1 cup cooked rice
- 1 (15-ounce) can kidney beans, rinsed and drained
- Frozen Corn Kernels
- 1/2 cup chopped green onions
- 1-2 jalapeño peppers, finely chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon chili powder
- salt to taste
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed and drained
- pepper to taste
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How to Make Bean And Rice Salad
- Cook 1 cup of rice according to package directions. Set aside to cool.
- In a large bowl, combine 1 (15-ounce) can of rinsed and drained black beans, 1 (15-ounce) can of rinsed and drained kidney beans, 1 cup cooked rice, 1/2 cup chopped green onions, and 1-2 jalapeños, finely chopped (adjust to your spice preference).
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 2 tablespoons red wine vinegar, 1 tablespoon sugar, 1 teaspoon cumin, 1/2 teaspoon chili powder, and salt and pepper to taste. Whisk until sugar is completely dissolved.
- Pour the dressing over the bean and rice mixture. Gently toss to combine.
- Let the salad stand at room temperature for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
6g
Carbs
12g
