Friday, August 31, 2012
Confetti Rice and Bean Salad
I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.
This "salad" is a great option that will nicely accompany different meats or kinds of meals. It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm. Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.
I love dishes that are versatile and can be served warm or cool. Options are always nice.
Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)
Note: I used brown rice - but you could use wild rice or white rice with equally good results. Just cook according to the package directions.
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper
In a large bowl, combine all of the salad ingredients and toss. 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.
Linked to Finding Joy in my Kitchen