You are here: Home » Recipes » Rice and Bean Salad Rice and Bean Salad Kitchen Tested Yield 12 to 14 servings Leftover rice and canned goods from your pantry make this an easy and nutritious salad, high in protein and fiber. PrintEmail Ingredients Garlic Dressing:1/3 cup balsamic vinegar1/4 cup water1 teaspoon minced garlic1 tablespoon olive oilSalad:3 cups cooked rice1 -- (16-ounce) can pinto beans, drained and rinsed1 -- (15-ounce) can black beans, drained and rinsed1 -- (10-ounce) package frozen green peas2 -- (4-ounce) cans chopped green chiles, drained1/2 cup chopped red onion1/4 cup chopped fresh cilantro -- Garlic Dressing Instructions To prepare the dressing: Combine the vinegar, water, garlic and olive oil in a jar. Cover tightly and shake vigorously. To prepare the salad: Combine the rice, pinto beans, black beans, peas, green chiles, onion and cilantro in a large bowl; toss gently. Pour Garlic Dressing over the rice mixture and toss gently. Cover and chill overnight, if time permits.