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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. Ingredients:
3 cups cooked basmati rice |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1-1/2 cups frozen corn, thawed |
4 green onions, sliced |
1 small sweet red pepper, chopped |
1/4 cup minced fresh cilantro |
dressing: |
1/2 cup 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 pepper |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. Yield: 6 servings.
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