Cool Beans Salad - Lunch Version
6
Servings
16
Ingredients
13
Comments
This Cool Beans Salad is a pretty dish to take to a summer BBQ or potluck.
6
Servings
16
Ingredients
13
Comments
Ingredients
- 3 cups cook White Rice, Long-Grain
- 15 ounces drain and rinse Kidney (Dark Red) Beans, Canned
- 15 ounces drain and rinse Black Beans, Canned
- 1 ½ cups Corn, Frozen
- ½ cups slice Green Onion (Scallion)
- 1 ¼ cups dice Bell Pepper, Red
- ¼ cups chop Cilantro, Fresh
- ½ cups Olive Oil
- 2 teaspoons juice Lime
- ¼ cups Red Wine Vinegar
- 1 tablespoon Sugar
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- 1 teaspoon Cumin
- 1 teaspoon Chipotle Chili Powder
- ¼ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine rice, kidney beans, black beans, corn, onions, bell pepper, and cilantro. Mix well.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine rice, kidney beans, black beans, corn, onions, bell pepper, and cilantro. Mix well.
- In another bowl, stir together olive oil, lime juice, vinegar, sugar, garlic powder, salt, cumin, chipotle chili powder, and black pepper.
- Pour dressing over the top of rice and beans.
- Stir well to coat.
- Refrigerate for one hour before serving.
- Serve cold.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 550
- Total Fat
- 21g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 543mg
- Total Carbohydrates
- 77g
- Fiber
- 10g
- Sugar
- 5g
- Protein
- 14g
- WW Freestyle
- 12
13 Comments
Join the discussion“…the mixture of rice, lime juice, and veggies…”There’s no lime juice mentioned in the ingredients. How much is needed?
Oops, can’t believe I left out the lime juice! I’m updating the recipe now but 2 teaspoons of lime juice.
Thanks!
How many servings does this make? How many calories per serving?
It is 6 servings. We don’t break down calories on Traditional recipes but you could do the math with an online calculator such as http://caloriecount.about.com/….
Thank you!
Is that 3 cups of cooked rice, or 3 cups of rice (raw then cooked)? I’m thinking it’s 3 cups of cooked rice.
Hi Michelle, yes it is cooked rice. I’ll go clarify. Thanks!
I 4hink thie sounds amazing and am making it for a get together…. how do you determine the akount of rice before it is cooked
It is a 1:2 ratio. Meaning if you need 3 cups of cooked rice, then you would start with 1.5 cups of uncooked rice.
Thank you! I thought so but wanted to make sure
This was delicious, but after freezing and thawing it tasted awful. Super dry. Did yours turn out this way?
It didn’t. If you still have some frozen, you might try to add a little more olive oil and lime juice once it defrosts. Let me know if that helps.