Bean And Rice Salad Recipe

Ingredients for Bean And Rice Salad

• Cooked White Rice
• Kidney Beans
• Frozen Corn Kernels
• Green Onions
• Pickled Jalapeno Pepper
• Light Olive Oil
• Fresh Lime Juice
• Cider Vinegar
• Brown Sugar
• Chili Powder
• Salt
• Cumin

How to Make Bean And Rice Salad

1. Cook 1 cup of rice according to package directions. Set aside to cool.
2. 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).
3. 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.
4. Pour the dressing over the bean and rice mixture. Gently toss to combine.
5. 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.