Kelly's Black Bean Salad
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Recipe Summary Kelly's Black Bean Salad
My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!
Ingredients | Easy Rice Salad Recipes Cold1 cup white rice2 cups water1 (14.5 ounce) can diced tomatoes, drained⅓ cup red wine vinegar3 cloves garlic, minced1 tablespoon ground cumin4 teaspoons chili powder1 ½ teaspoons salt1 teaspoon oreganoground black pepper to taste¾ cup canola oil3 (15.5 ounce) cans black beans, drained and rinsed½ (10 ounce) box frozen corn, thawedDirectionsBring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.Info | Easy Rice Salad Recipes Coldprep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
10
Yield:
10 servings
TAG : Kelly's Black Bean SaladSalad, Beans, Black Bean Salad Recipes,
