Confetti Rice and Bean Salad

Confetti Rice and Bean Salad puts cooked rice, frozen corn and green onions at the center of a salad recipe and finishes in about 135 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 135 minutes

Ingredients

Salad

• 3 cups cooked rice , cooled to room temperature
• 1 (15-ounce) can kidney beans , rinsed and drained
• 1 (15-ounce) can black beans , rinsed and drained
• 1 ½ cups frozen corn , thawed (or same amount fresh corn kernels)
• 4 green onions , white and green parts thinly sliced
• 1 red pepper , seeded, cored and diced
• ¼ cup minced fresh cilantro

Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon sugar
• 1 clove garlic , minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon black pepper

Instructions

1. In a large bowl, combine all of the salad ingredients and toss.
2. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to coat. Chill the salad for at least 2 hours before serving to let the flavors blend.

Dress it just before it goes to the table so the leaves stay crisp.