Cool Beans Salad

Let's Cook

Ingredients

6 servings

Freezer Containers

Supplies

Directions

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.

Freezing Directions

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, chili powder, and black pepper. Pour dressing over the top of rice and beans. Stir well to coat. Divide into freezer bags. Label and freeze.

Serving Day Directions

Serve cold.

Nutritional Information

Not Available

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About This Recipe

This Cool Beans Salad is a pretty dish to take to a summer BBQ or potluck.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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