Skip to main content

Cool Beans Salad

Welcome to #BBQWeek 2021! This winter seemed extraordinarily long so it's been really awesome to be able to finally uncover the grill and enjoy some meals on the patio.  I'm kicking things off with this super colorful, super delicious Cool Beans Salad from Taste of Home. 


I made a few slight changes to the recipe, starting with using white wine vinegar instead of red wine vinegar. It was what I had on hand, and I really think any type would work in this, apple cider vinegar, balsamic. 


I used low sodium versions of the beans, that's just personal preference. I'd rather add salt at the end if needed and be able to control it. The last change was to swap out the cilantro for parsley. I'm one of those people that can't do cilantro, it tastes like soap to me. 


I found this to be even better the second day.  Thank you so much to Janelle L. for sharing her recipe! Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor's Adventures and Ellen from Family Around the Table for hosting #BBQWeek, and to all of the other bloggers for sharing their amazing recipes!


Cool Beans Salad

Cool Beans Salad

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 cups cooked basmati rice
  • 1 can (16 ounces) kidney beans, rinsed and drained, low sodium
  • 1 can (15 ounces) black beans, rinsed and drained, low sodium
  • 1  1/2 cups frozen corn, thawed
  • 4 green onions, sliced
  • 1 small sweet red pepper, chopped
  • 1/4 cup minced fresh parsley

Instructions

  1. In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Slightly adapted from: https://www.tasteofhome.com/recipes/cool-beans-salad/

Recommended Products:

Beans, corn, rice
Side dishes, main dishes
American
Created using The Recipes Generator


Monday #BBQWeek Recipes

Appetizers and Drinks

Side Dishes

Main Dishes

Desserts




Comments

  1. This is a beautiful salad and I'm always happy to have a side that is better the second day so you can make it ahead of time for potlucks and the such.

    ReplyDelete
  2. I love salads that are better the next day! This one is a keeper!

    ReplyDelete
  3. Anything that is make ahead quickly rises to the top for me when i'm planning a get together. I'm definitely saving this one.

    ReplyDelete
  4. I love it when the side dish says "NO!" to taking the back seat. How delicious this looks!

    ReplyDelete
  5. I'm liking the combination of rice and beans together in a salad

    ReplyDelete
  6. What a fabulous side dish that you can change up to suit your tastes and what you have on hand - I love bean salads!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P