Tuesday, November 15, 2011

Confetti Rice & Bean Salad

Last night I needed a quick and easy dinner that would leave me with enough leftovers for tonight.  A friend had sent me this recipe off the blog Mel's Kitchen Cafe for 'Confetti Rice and Bean Salad.' Rather than using regular rice, I opted for quinoa (a little healthier) which tasted great. The salad is perfect alongside a veggie burger or some marinated grilled chicken!

I even ended up with enough to freeze!

Photo courtesy of Mel's Kitchen Cafe

Confetti Rice and Bean Salad

* Serves 6 *
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
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
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.

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