I LOVE this recipe! If you don’t love this recipe then you might be one of these two things:
1. crazy
or
2. someone who doesn’t like cilantro
Seriously, though, this stuff rocks. I could eat this stuff for breakfast, lunch and dinner every day for a whole week and not get tired of it. My husband, on the other hand, does not like cilantro…. which works out great because that means there is more for me! 🙂
This recipe is satisfying but not heavy. The rice and beans will leave you feeling satisfied. The bell peppers and corn make it bright, crunchy and colorful. The vinaigrette type dressing that gets tossed in the mix is super tasty and will rocks your socks off. Really, really, you have to try this one.
This is a Taste Of Home recipe that I got from one of my favorite cookbooks. I mentioned this cookbook when I posted the awesome Baked Mushroom Chicken recipe. (I hope you tried that recipe too because it is yum yum yummy!) My favorite cookbook is the “Taste of Home Most Requested Recipes special edition for the year of 2014” and that is where this recipe comes from.
Okay, less talking, more cooking! 🙂 Here is the recipe:
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:
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.
- 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
- 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.
