Corn, Rice and Bean Salad
Corn, Rice And Bean Salad is an moderately easy dinner. Made with 3 1/2 c. cooked converted rice, 1 (16 oz.) can pink kidney beans, rinsed and drained, 2 tbsp. fresh lime juice, 1 tbsp. packed brown sugar and 1/2 tsp. ground cumin, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
🔗 Recipe adapted from RecipeNLG-Full
In a large bowl, combine rice, beans, corn, scallions and jalapeño peppers.
Toss to mix.
In a small bowl, combine the oil, lime juice, vinegar, brown sugar, salt, cumin and chili powder. Whisk to blend well and dissolve the sugar.
Pour the dressing over the salad.
Toss to coat.
Let stand at room temperature, tossing occasionally, for up to 4 hours before serving or cover and refrigerate for up to 3 days.
Serves 6 to 8.
🍷 Perfect Pairings
Complete your meal with these
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