Cool Beans Salad

Name: Cool Beans Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 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; 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

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 20 min.

Recipe by Janelle Lee, Appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 29, 2024

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 adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

Test Kitchen Tips

Giving this salad time to soak in the blissful dressing makes a huge flavor difference.

Canned corn works here, too. Just drain before adding.

Use any beans you prefer. Pinto beans are a good option.

This confetti-esque salad is perfect party fodder. Serve in 2-ounce plastic cups for easy serving and cleanup.