3cupscooked rice, cooled to room temperature (see note)
1 (15-ounce)cankidney beans, rinsed and drained
1 (15-ounce)canblack beans, rinsed and drained
1 ½cupsfrozen corn, thawed (or same amount fresh corn kernels)
4green onions, white and green parts thinly sliced
1red pepper, seeded, cored and diced
¼cupminced fresh cilantro
⅓cupextra-virgin olive oil
¼cupred wine vinegar
In a large bowl, combine all of the salad ingredients and toss.
In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to coat. Chill the salad for at least 2 hours before serving to let the flavors blend.
Rice: I used a wild rice/brown rice blend for my salad, but Basmati rice is delicious, also. Whatever rice you decide to use, cook it according to package directions and use it in the recipe – you should be good to go!