Bean Salad

BEAN SALAD

Always use organic when possible.
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Course Side Dish
Servings 8

Ingredients
  

  • 3/4 cups olive oil
  • 1/3 cup  red wine vinegar
  • 1 1/4 tbsp sugar
  • 3 cloves garlic peeled, minced
  • 1 1/4 tsp salt
  • 1 1/4 tsp ground cumin
  • 1 1/4 tsp chili powder
  • 1/3 tsp freshly ground black pepper
  • 4 cups freshly cooked basmati rice
  • 22 oz kidney beans rinsed, drained
  • 18 oz black beans rinsed, drained
  • 2 cups  frozen corn thawed
  • 6 green onions thinly sliced
  • 1 medium red bell pepper seeded, chopped
  • 1/3 cup fresh cilantro minced

Instructions
 

  • Thaw frozen corn and set aside. Chop red bell pepper and set aside. Slice green onions and set aside.
  • In a large mixing bowl, add the olive oil, red wine vinegar, sugar, salt garlic, ground cumin, chili powder, and salt.
  • Whisk until well combined. Add remaining ingredients. Toss to coat evenly.
  • Chill for 1 hour. Serve cool.
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