The Humpherys Family

Confetti Rice and Bean Salad

Recipe Added:  11/7/2011
Salad:
3 cups cooked rice, cooled
1 can kidney beans, rinsed
1 can black beans, rinsed
1 1/2 cups frozen corn, thawed
4 green onions, thinly sliced
1 red pepper, diced
1/4 cup minced fresh cilantro
 Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tbsp 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.
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