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Cool Beans Salad Recipe

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This recipe for Cool Beans Salad, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
•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

•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
.


Directions:
Directions:
Directions
•In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. .

Number Of Servings:
Number Of Servings:
Yield: 6 servings
Personal Notes:
Personal Notes:
Nutritional Facts
1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.

 

 

 

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