Cool Beans Salad

Let's Cook

Ingredients

6 servings
  • 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 Order Now!
  • ½ teaspoons Salt
  • 1 teaspoon Cumin
  • 1 teaspoon Chipotle Powder
  • ¼ teaspoons Black Pepper

Freezer Containers

  • 6 Quart Freezer Bags

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

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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