Ingredients

The following ingredients have 6 Servings
  • 3 cups cooked rice (cooled to room temperature (see note))
  • 1 (15-ounce) can kidney beans (rinsed and drained)
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 1/2 cups frozen corn (thawed (or same amount fresh corn kernels))
  • 4 green onions (white and green parts thinly sliced)
  • 1 red pepper (seeded, cored and diced)
  • 1/4 cup minced fresh cilantro
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 clove garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper

Instruction

  • 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.