Beans and rice together make a complete protein. So, depending on the serving size, this colorful dish could be a side or a meatless entree. The basmati rice adds a unique flavor and the dressing gives it a bit of a tang.
—JANELLE LEE APPLETON, WI
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
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
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.