Cool Beans Salad

This Cool Beans Salad is an easy, colorful mix of beans, corn, and rice in a cumin chili vinaigrette. Ready in minutes, it’s perfect for summer BBQs, potlucks, or a quick make-ahead lunch

I made a few slight changes to the recipe, starting with using white wine vinegar instead of red wine vinegar. It was what I had on hand, and I really think any type would work in this, apple cider vinegar, balsamic. 

What You’ll Need

• 1/2 cup olive oil

• 1/4 cup white wine vinegar

• 1 tablespoon sugar

• 1 garlic clove, minced

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/4 teaspoon pepper

• 3 cups cooked basmati rice

• 1 can (16 ounces) kidney beans, rinsed and drained, low sodium

• 1 can (15 ounces) black beans, rinsed and drained, low sodium

• 1 1/2 cups frozen corn, thawed

• 4 green onions, sliced

• 1 small sweet red pepper, chopped

• 1/4 cup minced fresh parsley

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How to Make It

1. In a large bowl, whisk together olive oil, white wine vinegar, sugar, garlic, salt, cumin, chili powder, and pepper.

2. Add the cooked rice, kidney beans, black beans, corn, green onions, red pepper, and parsley. Toss everything to coat evenly with the dressing.

3. Chill until serving.

I used low sodium versions of the beans, that's just personal preference. I'd rather add salt at the end if needed and be able to control it. The last change was to swap out the cilantro for parsley. I'm one of those people that can't do cilantro, it tastes like soap to me. 

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Tips for Make-Ahead Success

• Prepare the salad up to a day in advance to let the flavors fully blend.

• Store in an airtight container in the fridge to keep it fresh.

• Give the salad a gentle stir before serving to evenly coat everything with the dressing.

• Add fresh herbs or a squeeze of lime just before serving for a bright, fresh touch.

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I found this to be even better the second day.  Serve this Cool Beans Salad with Grilled Buttermilk Chicken or All-American Hamburgers for an easy, make-ahead summer meal. Thank you so much to Janelle L. for sharing her recipe! 

Cool Beans Salad

Ingredients

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 3 cups cooked basmati rice
• 1 can (16 ounces) kidney beans, rinsed and drained, low sodium
• 1 can (15 ounces) black beans, rinsed and drained, low sodium
• 1 1/2 cups frozen corn, thawed
• 4 green onions, sliced
• 1 small sweet red pepper, chopped
• 1/4 cup minced fresh parsley

Instructions

1. In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Notes

Slightly adapted from: https://www.tasteofhome.com/recipes/cool-beans-salad/

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