Mexican Bean and Corn Rice Salad

Vino Girl's Note:

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

• Total Time: 2 hrs 50 mins
• Prep Time: 50 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 7.5 cups

Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 3/4 cups frozen corn, thawed
• 1 cup green pepper, chopped
• 1 cup fresh grape tomatoes, halved
• 3 tablespoons onions, chopped
• 1 cup cooked brown rice, cooled

Dressing

• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon cumin
• 1 cup mild salsa

Directions:

1. Combine the salad ingredients in a large bowl.
2. Mix the dressing ingredients in a small bowl or measuring cup.
3. Pour the dressing over the salad, and mix gently.
4. Cover and chill in the refrigerator overnight or at least two hours.

Reviews

[Nana Amy]

I brought this to work for a mexican pot luck and it got raves. I did, however, make some changes according to my taste. I added 2 chopped jalapenos, chopped cilantro, a small can of sliced black olives, used the juice of 1 lime instead of the lemon, and added some Adobo seasoning and extra cumin. I used red onion and 1 smallish orange pepper to make it very colorful. I will definitely make this again, so thanks for the recipe.

[vanlishan]

Yum yum yum! I made my own salsa from a recipe also on this site, omitted the pepper, as I had none on hand, and used mixed beans. I'm a vegetarian and ate it as a main and it's fresh, delicious, healthy, and satisfying. Thanks!

[Chef #1182224]

Delicious! I had to use mixed beans and dried parsley, but I loved it! Thanks for posting.