Of all the side dish options I have made over the years, my two favorites that I always come back to are my deviled eggs and this Rainbow bean and rice salad I am sharing with you today. This salad is perfect for a cookout or potluck. Because it is eaten cold, it can be made in advance and refrigerated until you are ready to serve it.
Today, I am actually revising an old favorite of mine. The Cool Bean Salad recipe I shared about two years ago was just asking for another chance on this blog. At the time I originally posted this recipe I wasn’t sharing Weight Watcher information, and my pictures were just so-so. I wanted to recreate the recipe this week so I could share this yumminess with our current readers because it is, after all this time, still one of my favorites!
Sharin’ the love.
This Bean and Rice Salad makes 16 servings! Most of my recipes on MPM make 4-8 servings, so I wanted to be sure to point out that this makes A LOT. You can get 16 (3/4 cup) servings out of this recipe, making it perfect for when you are feeding a crowd. Of course, you don’t HAVE to feed a big crowd. Every time I make a batch I share it with one of my best friends. My good friend, Johanna, loves this stuff as much as I do, so every time I make it I text a picture of it to her with a message, “Look what I just made!” Then we arrange if I should bring some to her or if she should swing by and grab some. Who are you going to share yours with?
So… Is it is side dish, an entree, or a snack?
Or, how about breakfast!? I eat this stuff as a snack, a meal, and even for breakfast sometimes. It’s weird, I know. Try it, and you’ll see why. Once you eat it, you’ll crave it, which is great, because this colorful salad packs in lots of good stuff that your body will thank you for.
Here is the good stuff you will need:
Main Ingredients:
- 4 cups cooked rice
- 1 can (15.5 ounces) kidney beans, rinsed and drained
- 1 can (15.5 ounces) black beans, rinsed and drained
- 10 oz. frozen corn, thawed
- 5 green onions, sliced
- 1 sweet red pepper, chopped
- 1 sweet orange pepper, chopped
- 1 sweet yellow pepper, chopped
- 1/4 cup minced fresh cilantro
Dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
Here is what you’ll do:
In a large bowl, combine the first nine ingredients.
(I left out the cilantro here because my husband doesn’t like it. I just add some in to mine when I eat it. It works.)
In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving.
SP and Servings.
Makes 16 servings.
One serving is 3/4 cup.
One serving is 3 WW FreeStyle Smart Points.
Pin this recipe for later!
Rainbow Bean & Rice Salad
Ingredients
- MAIN INGREDIENTS:
- 4 cups cooked rice
- 1 (15.5 ounce) can kidney beans, rinsed and drained
- 1 (15.5 ounce) can black beans, rinsed and drained
- 10 ounces frozen corn thawed
- 5 green onions, sliced
- 1 sweet red pepper, chopped
- 1 sweet orange pepper, chopped
- 1 sweet yellow pepper, chopped
- 1/4 cup minced fresh cilantro
- DRESSING:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
Instructions
- In a large bowl, combine the first nine ingredients.
- In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat.
- Chill until serving.
*MyWW® points calculated by Meal Planning Mommies; Not endorsed by MyWW (formerly Weight Watchers and WW). All recipe ingredients except optional items included in determining nutritional estimates. MyWW® green, blue, and purple values calculated without WW Zero Points foods using the WW Recipe Builder.
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