Mmmmmm….this salad is a bit of summer cooking heaven.
Its been so hot in our house lately that I do my best not to move or touch anyone. Let alone cook. Let alone turn on the oven. Most days I start sweating just by walking to the kitchen for a drink of water.
Which is why this recipe is inspired. No oven required, and best of all, you can make it ahead! The salad is supposed to chill for at least 2 hours before you eat it, which means I can make it during the cool hours of the morning. So instead of my husband coming home from work to find a super sweaty and worn out wife from slaving all after noon in a hot kitchen, when he gets home, all I have to do is smile, bat my eyes at him, and say, “Dinner’s ready, my Love”!
Confetti Rice and Bean Salad
*Note: You can use whatever kind of rice you want for this. I used jasmine and loved it!
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 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper
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.
Recipe source: Here at melskitchencafe a.k.a. Most fantastic Blog ever!