Cool Bean Salad

Serves 6 - My mom introduced me to this delicious and healthy recipe. She commented on the phone last night that she thought it was the best dish she has ever made. She always has requests to bring it again and again.

Ingredients:

• 3 cups cooked basmati rice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 4 green onions, sliced
• 1 small sweet red pepper, chopped
• 1/4 cup minced fresh cilantro

DRESSING:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon pepper  

  Directions

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

• Nutritional Facts 1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.

  Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82

I love when I can pull fresh veges from the garden and create a delicious salad. 

Summer Salad

Ingredients 

2 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper 

1 peeled cucumber (if the skin is bitter)

Pearled mozzarella balls

1 1/2 cup quartered cherry tomatoes 

1/2 cup red or sweet onion

Handful of fresh basil and dill, chopped