Cool Beans Salad Recipe
Introduction
Cool Beans Salad is a vibrant and refreshing dish packed with beans, rice, and fresh vegetables. It’s perfect for a light lunch or a colorful side at your next picnic or barbecue.
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
Instructions
- Step 1: In a large bowl, whisk together the olive oil, red wine vinegar, sugar, minced garlic, salt, ground cumin, chili powder, and pepper until the dressing is well combined.
- Step 2: Add the cooked basmati rice, kidney beans, black beans, thawed corn, sliced green onions, chopped red pepper, and minced cilantro to the bowl. Toss everything gently to ensure the salad is evenly coated with the dressing.
- Step 3: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
Tips & Variations
- For added crunch, sprinkle toasted pumpkin seeds or chopped nuts before serving.
- Substitute quinoa for rice to increase the protein content and add a nutty flavor.
- Add diced avocado just before serving for a creamy texture.
- If you prefer a spicier kick, include a chopped jalapeño or a dash of hot sauce in the dressing.
- Use fresh corn instead of frozen when in season for a sweeter taste.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It can be served cold or at room temperature. Avoid freezing as the texture of the beans and vegetables may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans in this salad?
Yes, feel free to substitute or add other beans such as chickpeas or navy beans depending on your preference and availability.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge and makes a great ready-to-eat option for lunches or quick dinners throughout the week.
Print
Cool Beans Salad Recipe
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cool Beans Salad is a vibrant and refreshing bean and rice salad dressed with a tangy and spiced vinaigrette. Combining kidney beans, black beans, basmati rice, corn, fresh vegetables, and herbs, this chilled salad is perfect as a light meal or a flavorful side dish for warm weather gatherings.
Ingredients
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
Salad
- 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
Instructions
- Prepare the Dressing: In a large bowl, whisk together the olive oil, red wine vinegar, sugar, minced garlic, salt, ground cumin, chili powder, and pepper until the sugar dissolves and the ingredients are fully combined to form a flavorful vinaigrette.
- Add the Salad Ingredients: To the bowl with the dressing, add the cooked basmati rice, kidney beans, black beans, thawed frozen corn, sliced green onions, chopped sweet red pepper, and minced fresh cilantro. Gently toss everything together to coat all ingredients evenly with the dressing.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This chilling time lets the flavors meld beautifully and the salad serve cool and refreshing.
Notes
- Use fresh or well-rinsed canned beans to ensure the best flavor and texture.
- For best results, cook the basmati rice ahead of time and cool it before mixing to avoid mushiness.
- You can add a squeeze of lime or lemon for extra brightness if desired.
- This salad is perfect for meal prep and can be stored refrigerated for up to 3 days.
- Adjust chili powder to your preferred level of heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Bean salad, rice salad, kidney beans, black beans, vegetarian salad, chilled salad, summer salad, healthy salad, easy salad recipe
