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Corn Rice And Bean Salad

Canadian.Recipes's picture
Ingredients
  Parboiled rice 1⁄3 Cup (5.33 tbs)
  Corn 3 Cup (48 tbs)
  Canned kidney beans 14 Ounce
  Chopped sweet red pepper 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped jalapeno pepper 1 Tablespoon
  White wine vinegar 50 Milliliter
  Olive oil 25 Milliliter
  Cumin 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot pepper sauce 1 Dash
Directions

In saucepan, bring 1 cup (250 mL) water to boil; add rice.
Reduce heat to low; cover and cook for 20 minutes or until tender.
Meanwhile, in separate saucepan, cook corn in boiling water for 5 minutes or until tender; drain well.
In serving bowl, combine rice and corn.
Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).
Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Techniques: 
Marinate
Ingredient: 
Rice
Servings: 
6

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