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.


Garlic Dressing:
1/3 cup balsamic vinegar
1/4 cup water
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups cooked rice
1 -- (16-ounce) can pinto beans, drained and rinsed
1 -- (15-ounce) can black beans, drained and rinsed
1 -- (10-ounce) package frozen green peas
2 -- (4-ounce) cans chopped green chiles, drained
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
-- Garlic Dressing


  1. To prepare the dressing:  Combine the vinegar, water, garlic and olive oil in a jar.  Cover tightly and shake vigorously.
  2. 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.



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