Corn, Rice And Bean Salad
A vibrant and flavorful salad combining corn, beans, rice, and fresh spices, perfect for a light, satisfying meal or side dish suitable for picnics and casual gatherings.
Ingredients
- 3 1/2 cups cooked converted rice ⓘ
- 1 (16 oz) can pink kidney beans, rinsed and drained ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 1 tablespoon packed brown sugar ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 2 pickled jalapeno peppers, stemmed, seeds and ribs removed, finely minced
- 1 (12 oz) can corn niblets ⓘ
- 1/3 cup chopped scallions ⓘ
- 1/3 cup safflower or corn oil ⓘ
- 1 tablespoon cider vinegar ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon chili powder ⓘ
Instructions
- In a large bowl, combine cooked rice, rinsed and drained kidney beans, corn niblets, chopped scallions, and minced jalapeno peppers.
- Toss to mix all ingredients well.
- In a small bowl, whisk together safflower or corn oil, fresh lime juice, cider vinegar, brown sugar, salt, ground cumin, and chili powder until well blended and sugar is dissolved.
- Pour the dressing over the salad ingredients.
- Toss thoroughly to coat all components evenly.
- Let stand at room temperature, tossing occasionally, for up to 4 hours before serving or cover and refrigerate for up to 3 days.
Tips & Substitutions
For added flavor, consider incorporating diced bell peppers or fresh cilantro into the salad. You can also substitute black beans for the kidney beans for a different taste. If you're looking to reduce sugar, omit the brown sugar or replace it with a sugar alternative like agave syrup. This salad can be made ahead of time, allowing the flavors to meld beautifully, making it a great option for meal prep or gatherings.
Serving Suggestions
This Corn, Rice, and Bean Salad pairs beautifully with Tasty Tacos or can be served alongside Southwest Beef Rolls for a satisfying meal. It also makes a great filling for a wrap or as a topping for Taco In A Bowl. For a complete meal, consider adding grilled chicken or shrimp for protein, or keep it vegan by enjoying it as is.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigeration, you can add a splash of lime juice or oil before serving to refresh the flavors. This dish is best enjoyed cold, so consider serving it straight from the fridge for a refreshing side.
Nutrition & Diet Analysis (per serving)
Each serving of Corn, Rice And Bean Salad contains roughly 958 calories, with 35g protein, 93g carbohydrates, and 56g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (116% of the Daily Value), and protein (71% of the Daily Value), and a good source of vitamin C. It also contributes 33g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad vegan?
Yes, this Corn, Rice, and Bean Salad is naturally vegan! All the ingredients are plant-based, making it a perfect choice for those following a vegan diet. Just ensure that the canned products you use don't contain any animal-derived ingredients.
How can I make this salad spicier?
If you prefer a spicier salad, consider adding more minced jalapenos or incorporating diced serrano peppers for an extra kick. You can also sprinkle in some cayenne pepper or use a spicier chili powder to enhance the heat level.
What can I serve this salad with?
This salad is versatile and pairs well with a variety of dishes. Consider serving it alongside grilled meats, as a filling in burritos, or as a topping for nachos. It also complements Mexican recipes beautifully, making it a great addition to any fiesta.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).