BEAN SALAD
Always use organic when possible.
- 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)
-
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.